- Related Recipes
- Step 1
Place the couscous and craisins in a large heatproof bowl. Pour over the boiling water and lemon juice while stirring with a fork. Set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
- Step 2
Meanwhile, cook the pepitas in a frying pan over medium heat, tossing, for 3-5 minutes or until golden.
- Step 3
Add the pepitas and spinach to the couscous mixture and stir until well combined.
Sumac veal cutlets with lemon & mint cream
Serve with the sumac veal cutlets - see related recipe.