Description
This refreshing Lemon Herb Couscous recipe combines fluffy couscous with bright lemon flavors and fresh parsley, making it a quick and easy side dish perfect for pairing with a variety of main courses. Ready in just 20 minutes, it’s an effortless way to add a citrusy, herbaceous touch to your meal.
Ingredients
Scale
Fats & Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Citrus
- 3 tablespoons finely chopped lemon (peel & flesh)
- 1 tablespoon lemon zest
Grains
- 1 cup uncooked couscous
Liquids
- 1 cup water
Herbs
- 1/4 cup finely chopped parsley
Instructions
- Prepare and cook aromatics: Add the butter and olive oil to a small pot over medium heat. Once the butter has melted and is bubbly, add the finely chopped lemon (both peel and flesh) to the pot. Cook this mixture, stirring continuously for one minute to release the lemon’s flavor into the fats.
- Cook couscous: Pour 1 cup of water into the pot and increase the heat to high. Bring the water to a rolling boil. Once boiling, immediately remove the pot from the heat and add the uncooked couscous. Stir well to ensure all couscous grains are covered by the hot water, then cover and let it rest undisturbed for 5 minutes to allow the couscous to absorb the water.
- Fluff couscous: After the couscous has absorbed the water, use a fork to fluff the grains gently. This prevents clumping and creates a light, airy texture.
- Finish and serve: Stir in the lemon zest and finely chopped parsley to infuse freshness and zest. Mix thoroughly, then serve the couscous immediately as a bright and flavorful side dish.
Notes
- You can use vegetable broth instead of water for added flavor.
- Make sure to fluff the couscous well, as this ensures a light texture.
- For an extra lemony punch, add more lemon zest according to taste.
- This dish pairs wonderfully with grilled chicken, fish, or roasted vegetables.
