How can I do?Boil salt water. Off the heat, add the couscous and cover. Let stand for 10 minutes meal.
Prepare the lemon: Squeeze the juice and peel bark.
In a pan, melt butter or a piece of heat the oil. Pour the almonds and lemon zest. Stir well and watch the chef to avoid butter or almonds darkness.
Semolina and lemon juice add to the pan. Stirring. Serve hot.
- 20 cl meal half
- The same volume of salt water
- 1 lemon
- 50g flaked almonds
- 1 small piece of butter (or olive oil)
Yield: 4 people
[related_posts_by_tax format="thumbnails" image_size="medium" posts_per_page="9"]