Perfect Pearl Couscous

Interactive experience

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Mike shows how to make Perfect Pearl Couscous by toasting it with onion and garlic, then simmering in chicken stock until tender and fluffy. Finish with lemon zest, parsley, softened cherry tomatoes and toasted almonds, plus a generous drizzle of extra virgin olive oil. It’s a quick 20 minute side dish that goes with almost anything, from roast chicken to grilled fish.

Ingredients

• 1 tbsp olive oil
• 1 small onion, peeled and finely chopped
• 2 garlic cloves, peeled and chopped
• 200g pearl couscous
• 500ml chicken stock
• 1 lemon, zested
• 2 tbsp chopped parsley leaves
• 120g cherry tomatoes, halved
• 30g toasted almonds, roughly chopped
• 2 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 2–3 minutes until softened and fragrant. Add cherry tomatoes and soften. Add the pearl couscous and toast for 1 minute, stirring to coat in the oil.
2. Pour in the chicken stock, bring to the boil, then reduce to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the couscous is tender and the liquid has been absorbed. Remove from the heat.
3. Stir through the lemon zest, parsley, and toasted almonds. Drizzle with extra virgin olive oil, season with sea salt and pepper, and toss to combine.