Couscous Salad

Ingredients:

1½ cups chicken stock
¼ cup water
1½ cups couscous
60g butter
1 cup flat leaf parsley, coarsely chopped
1 lemon, shredded rind and juice
1/3 cup pistachio kernels, coarsely chopped
Salt flakes and freshly ground black pepper

Method:

Combined stock and water in a heavy-based pan and bring slowly to the boil. Put couscous in a bowl, add stock mixture and stir until combined. Cover bowl and stand couscous for 5-8 minutes or until liquid is absorbed. Add butter and stir with a fork, gently separating the grains. Allow to cool.

Gently stir in parsley, lemon rind and juice, and pistachios and season. Spoon into an airtight container and refrigerate until required.