Jewelled couscous

1 cup of couscous

Juice of ½ lemon

1 small onion

1 red pepper and 1 green pepper

3 tablespoons oil

Small bunch of fresh coriander

Salt and freshly ground black pepper


  • Finely chop the onion.

  • Peel, de-seed and chop the peppers.

  • Fry the peppers and onion gently in a little oil without colouring.

  • Remove from the heat, add the couscous followed by 1 cup of boiling water, lemon juice and 2 tablespoons of oil.

  • Season well and allow the grains to swell.

  • Give it a good stir and serve with the tagine.

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