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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!