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Our Recipes

Preserved lemon couscous

Serves: 2

Preparation time: 5 minutes

Cooking time: None

Serve this side with Lilydale Breast Roasts


  • 2/3 cup couscous
  • 2/3 cup boiling chicken stock
  • 1 Tblsp chopped dried cranberries
  • ¼ preserved lemon, rinsed
  • 30g butter
  • 1 Tblsp finely chopped mint
  • Steamed green beans to serve


  1. Place the couscous in a bowl, pour in the stock, add cranberries and stir. Cover with plastic wrap and let stand for 5 minutes.
  2. Remove and discard the flesh from the preserved lemon. Chop the rind finely. Add the rind, butter and mint to the couscous and stir to combine. Fluff with a fork to separate the grains.
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Our Recipes
Our Recipes