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.

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

• Chicken Tagine with Preserved Lemon and Olives
• Herb and Citrus Roasted Salmon
• Turkish Kofta Kebabs

Lemon Herb Couscous

Samantha Ferraro

LittleFerraroKitchen.com

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

5 from 1 vote

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Side Dish

Cuisine Mediterranean, Moroccan

Servings 4 servings

Calories 166 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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.

Notes

Couscous is highly customizable, a few ideas are:

Adding ½ 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: 166kcalCarbohydrates: 34gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 298mgPotassium: 72mgFiber: 2gSugar: 1gVitamin A: 156IUCalcium: 10mgIron: 1mg

Keyword lemon couscous, lemon herb couscous

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