Egyptian Couscous Salad
Ingredients
- 125 g instant couscous
- 75 ml chicken stock
- 20g melted butter
- 20g sultanas
- 1/4 grated lemon rind
- 1 spring parsley
- 20g slivered almonds
- salt & freshly ground black pepper
Directions
1. Place the couscous in a bowl and add the boiling stock.
2. Leave for 5 minutes until couscous has softened and liquid is absorbed.
3. Stir in melted butter, Raisins, lemon rind and nuts.
4. Season to taste.