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.
Servings: 4 servings
Calories: 166kcal
Cost: $5
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.
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: 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