- 1tbsp olive oil
- ½ onion, sliced
- 1 garlic clove, crushed
- 125g couscous
- 150ml (5floz) hot chicken or vegetable stock
- ½ lemon, zested
- 3 Tbsp MWELL blend
- 1 lemon, juiced
- large handful coriander & fresh dill leaves chopped
To make the couscous, heat the oil in a pan. Add the onion and cook for 10 minutes over a low heat. Stir in the garlic and leave on 1 site.
Mix the MWELL powder blend with couscous, and pour over the stock mix and cover with cling film or lid until couscous absorbed all the liquid.
Transfer the onion and garlic on the top of couscous and stir through the lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.
Tips & Tricks:
Optional: Serve with salmon fillet or grill chicken breast or alternative plant based meat pieces.