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Richard Bewley
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Prep Time 15 mins
Total Time 15 mins
Course Side
Cuisine Middle Eastern
Servings 6 -8


  • 500 g couscous
  • 2 tbsp olive oil
  • 600 ml hot chicken or vegetable stock made from stock cube such as Knorr is absolutely fine
  • juice and zest of 1 x lemon
  • salt and black pepper


  • Get a large mixing bowl, and empty the bag of couscous into it. Add the zest of lemon, season well (I am very liberal when black pepper is concerned) and mix thoroughly. Drizzle over 1 tbsp of olive oil and half the lemon juice, and mix together.
  • Make 600ml of chicken or vegetable stock ( 1 1/2 cubes is normally sufficient) by pouring over boiling water and whisking as thoroughly as possible. As soon as the stock cube has dissolved, pour the hot stock over over the couscous. Using a large fork, mix everything together as thoroughly as you can. Cover with a tea towel and place a dinner plate on top.
  • After 5 minutes, uncover, and separate the couscous grains using a fork. Don't worry, it may seem to be quite arduous at first but with a little persistence, it will crumble apart into individual grains. It is a bit like raking through wet sand at first. Ensure that the grains are well separated (it is quite easy to leave behind a significant clump of couscous at the bottom of a large bowl) and, uncovered, allow to cool.
  • Add the remaining lemon juice, drizzle over the remaining tbsp. of olive oil and mix well.
  • Store what you do not need in a large Tupperware container. Add a wedge of lemon if storing for 3-4 days to maintain a fresh flavour.


Couscous on its own is absolutely fine, however you may tire of it if you get through as much of it as I do. You can have too much of a good thing!
The couscous recipes I cook the most are:
Tried this recipe?Let us know how it was!