Couscous with Mint

Made in a jiffy, couscous makes a change from rice and is great served with meaty casseroles - check out Rachel Allen's tasty recipe
By Rachel Allen
Couscous with Mint
  • Rating:
  • Serves: 3
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 250 g couscous
  • 2 tbsp olive oil
  • 300 ml boiling water, vegetable stock or chicken stock
  • 1 tsp salt and black pepper, or to taste
  • 2 tbsp chopped mint


Preheat the oven to 180C/gas 4. In a heatproof bowl, mix the couscous with the olive oil, and with your fingers, rub it into the couscous. Stir in the water or stock and cover the bowl with aluminium foil and bake in the oven for 10 mins - or until it's warmed through. Stir in the chopped mint before serving and season to taste.

Couscous is a fantastic base for salads. Ingredients such as toasted pinenuts, feta cheese, roasted peppers, halved cherry tomatoes, parsley pesto and chopped cooked chicken work very well with it.

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