A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.
Back Pocket Recipes
I'd like to call this a 'back pocket recipe', aka recipes that you don't have to think about and go good with all sorts of main dishes. I have a handful that I can whip up at a moments notice; creamy polenta or a classic roast chicken are recipes we all should know by memory. And this simple lemon herb couscous is one of them.
Couscous Ratio
For every 1 cup of couscous, you need 1 ¼ cup of liquid.
Couscous vs. Pearl Couscous
Traditional couscous is made from semolina and is much finer and grain-like that cooks relatively quickly, in just as long as it takes water to boil.
Pearl couscous, also called Israeli couscous is made from semolina and wheat flour and is shaped like little pearls and takes a bit longer to cook, about 10 minutes.
Here are a Few Israeli couscous Recipes:
- Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans
- Israeli Couscous with Roasted Vegetables
How to cook Couscous
Add couscous to a small pot and place over low-medium heat. Use a spatula to toast the couscous for a few minutes, making sure all the kernels are lightly toasted.
Pour out couscous and reserve to a bowl and set aside. In the same pot, add liquid (vegetable or chicken stock) and bring to a low boil.
Once boiling, add lemon juice and pour in couscous and give it one good stir. Turn heat off and place a lid on the pot. Let couscous absorb stock for about 10 minutes.
Then remove lid and fluff with a fork to separate the kernels. Mix in chopped herbs and serve.
What to Serve Couscous With
Lemon Herb Couscous
LittleFerraroKitchen.com
Ingredients
- 1 cup couscous
- 1 ¼ cup vegetable or chicken stock low sodium preferred
- Juice of 1 lemon
- Small handful of fresh herbs roughly chopped (any combination of parsley, mint, cilantro)
Instructions
- Add couscous to a small pot and place over low-medium heat. Use a spatula to toast the couscous for a few minutes, making sure all the kernels are lightly toasted.
- Pour out couscous and reserve to a bowl and set aside. In the same pot, add liquid (vegetable or chicken stock) and bring to a low boil.
- Once boiling, add lemon juice and pour in couscous and give it one good stir. Turn heat off and place a lid on the pot. Let couscous absorb stock for about 10 minutes.
- Then remove lid and fluff with a fork to separate the kernels. Mix in chopped herbs and serve.
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