A North African staple , cous cous can be a light and tasty lunch or a perfect side dish for lamb or chicken.
5 ½ cups cous cous
500 ml chicken stock, hot
1 tbsp butter
A bunch of baby carrots, washed, cleaned and tops removed
1 tbsp honey
1 tbsp currants
½ cup orange juice
1 bunch watercress, washed
½ cup Greek yoghurt
½ tsp cumin
1
Preheat oven to 180 degrees. Place the carrots on some baking paper on a roasting tray and drizzle with the honey, cook until tender and golden.
2
Place the cous cous in a bowl and pour enough stock over to cover the cous cous. Cover tightly with plastic wrap and allow to sit for 10 minutes or so. Take a fork and break the cous cous up, gently mix through the butter then add the orange juice and season to taste.
3
Chop the watercress roughly, and add this and the currants to the cous cous and fold through.
4
Place into a serving plate and add the carrots to the top. Mix the cumin through the yoghurt and drizzle over the top of the carrots.
Ingredients
5 ½ cups cous cous
500 ml chicken stock, hot
1 tbsp butter
A bunch of baby carrots, washed, cleaned and tops removed
1 tbsp honey
1 tbsp currants
½ cup orange juice
1 bunch watercress, washed
½ cup Greek yoghurt
½ tsp cumin
