( SERVES 4 )
This can be prepared ahead, if preferred. Reheat or serve at room temperature. Run a fork through the couscous to keep it light.
- Heat the oil and half the butter in a medium saucepan. Sauté the shallot, until softened.
- Finely crush the seeds in a mortar and pestle or small food processor. Add to the saucepan and fry until fragrant. Stir in the garlic, the lemon juice and sugar. Simmer until reduced a little.
- Microwave the stock, until boiling. Stir the couscous into the saucepan then add the boiling stock. Simmer gently until the couscous is tender. Remove from the hob and fork through the remaining butter and the mixed herbs.
See more of Jan's festive sides and salads