Bryan Webb's couscous with mint recipe makes a quick and easy side dish for a number of main meals, from a hearty Lamb tagine to some simple Barbecue chicken. Check out our collection of couscous recipes for further inspiration.
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Add the couscous to a flat, heatproof dish. Add the boiling water, stir in a pinch of salt and cover thoroughly with cling film
250g of couscous
250ml of boiling water
Allow the couscous to stand for 4-5 minutes, until it has absorbed all of the liquid. Fluff up with a fork when ready to serve, then divide between bowls and scatter over some shredded mint. Stir through some harissa paste before serving, if desired
fresh mint, shredded
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