Couscous with a generous handful of herbs
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Herbs are more than a garnish in this bowl. Chop enough that you can smell them when the couscous is lifted with a fork. Let the grains cool before adding cucumber so it stays crisp rather than warming into softness.
For 4 side portions, use 150g dried instant couscous, the quantity of boiling water specified on its packet, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, zest of ½ lemon, ½ cucumber, 150g cherry tomatoes, 25g parsley and 10g mint leaves. Couscous contains wheat.
Prepare the couscous according to its packet, covering for the indicated time. Fluff thoroughly with a fork and spread in a wide bowl to cool promptly. Wash the vegetables and herbs, dry well, then dice cucumber, quarter tomatoes and chop herbs. Whisk oil with lemon juice and zest.
Toss dressing through the grains, then fold in vegetables and herbs. Taste and add a small pinch of salt if needed. Allow about 25 minutes. Add the mint just before serving if preparing ahead. Refrigerate promptly; use within 48 hours and keep chilled during transport. For a fuller lunch, add ready-to-eat chickpeas according to their label.