Serves: 4
INGREDIENTS
1¼ cups instant couscous
¼ cup currants
1 tablespoon olive oil
1 teaspoon sea salt
1¼ cups boiling water
finely grated zest and juice 1 lemon
2 large handfuls rocket or spinach, thinly sliced
freshly ground pepper
METHOD
Put the couscous, currants, oil, salt and boiling water in a large bowl and combine. Cover with plastic wrap and leave for 15 minutes then fluff up with a fork.
Stir in the lemon zest and juice and the rocket and season with pepper.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.