Lemon and basil cous­cous

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 1 minute Serves: 4 In­gre­di­ents 1 ½ cups chicken stock 1 ½ cups cous­cous 20g but­ter 1 lemon, grated and juiced 1⁄2 cup basil leaves, finely chopped 1⁄2 cup pine nuts, toasted Method Pour chicken stock into a medi­um­size saucepan. Bring to the boil over high heat. Re­move from heat. Add cous­cous. Stir and cover. Al­low to stand for five min­utes. Re­move lid and stir with a fork to sep­a­rate grains. Add but­ter, lemon rind, two ta­ble­spoons lemon juice, basil and pine nuts. Stir well un­til com­bined. Sea­son with salt and pep­per.

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