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The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

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Home » Lemon Herb Couscous

Lemon Herb Couscous

by Samantha · Leave a Comment

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A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.

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 everyone 1 cup of couscous, you need 1 1/4 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
A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.

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.

A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.

What to Serve Couscous With

  • Chicken Tagine with Preserved Lemon and Olives
  • Herb and Citrus Roasted Salmon
  • Turkish Kofta Kebabs
A simple recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to other Mediterranean dishes.
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Lemon Herb Couscous

A simple four ingredient recipe for lemon herb couscous that takes nearly 15 minutes and is a fantastic side to Mediterranean dishes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mediterranean, Moroccan
Keyword: lemon couscous, lemon herb couscous
Servings: 4 servings
Calories: 166kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 1 cup couscous
  • 1 1/4 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)
US Customary – Metric

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.

Notes

Couscous is highly customizable, a few ideas are:
Adding 1/2 teaspoon of turmeric or saffron for color and flavor.
Sauté chopped shallot and garlic before toasting the couscous. 
Top couscous with toasted pine nuts of slivered almonds.

Nutrition

Calories: 166kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 156IU | Calcium: 10mg | Iron: 1mg

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Dinner, Mediterranean Recipes, Vegetarian Tagged With: Hanukkah, lemon, Moroccan, side dish, vegan

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