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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.