Looking for a flavorful and easy-to-make side dish for your next meal? Look no further than this zesty lemon herb couscous recipe!
With simple ingredients and a quick cook time, this dish is perfect for busy weeknights or special occasions. Plus, it's vegetarian-friendly and packed with Mediterranean-inspired flavors that are sure to impress your taste buds
Looking for more vegetarian recipes? Try my Grilled Veggie Packets, Creamy Dill Potato Salad, or Garlic Stir Fry.
Looking for a main dish to serve with this lemon herb couscous? Try my Pan Seared Lamb Loin Chops, Grilled Pork Steaks, Grilled Boneless Skinless Chicken Thighs.
Why You'll Love this Recipe
- Quick and easy to make: This recipe can be prepared in just 20-25 minutes and requires only a few simple ingredients. It's perfect for busy weeknights or when you want a quick and satisfying meal.
- Packed with flavor: The lemon juice, herbs, and spices used in this recipe add a burst of fresh and zesty flavor to the couscous. It's a perfect side dish for a variety of main dishes.
- Healthy and versatile: Couscous is a good source of carbohydrates, and adding fresh herbs and lemon juice makes it even healthier. This recipe is vegetarian and can be easily customized by adding other vegetables, nuts or protein sources to suit individual preferences.
Ingredients & Substitutions
- Olive oil - Used to toast the couscous and add richness and flavor to the dish. You can substitute with other vegetable oils such as canola or sunflower oil.
- Pearl couscous - This type of couscous is larger than regular couscous and gives a chewy texture to the dish. You can substitute with regular couscous or quinoa for a gluten-free option.
- Water, chicken broth or vegetable broth - The liquid is used to cook the couscous and infuse it with flavor. Chicken broth or vegetable broth adds more depth to the dish, but you can use water if you prefer a more neutral flavor.
- Lemon juice - Adds a bright and zesty flavor to the couscous. You can use lime juice as a substitute.
- Salt, black pepper, garlic powder - These are basic seasonings that add flavor to the dish. You can adjust the amount of seasoning to suit your preference.
- Fresh herbs (parsley, basil, oregano, etc.) - Adds fresh flavor and color to the dish. You can use any herbs you like or have on hand, such as cilantro, mint, or thyme.
Equipment
- Small saucepan with a lid - for toasting and simmering the couscous.
- Measuring cup and spoons - for accurately measuring the ingredients.
- Cutting board and knife - for chopping the fresh herbs.
- Citrus juicer - for juicing the lemon.
- Fork or spatula - for stirring the couscous and incorporating the seasonings.
- Serving dish - for serving the couscous.
- Optional: Grater or microplane - for grating garlic or lemon zest (if desired).
How to make Lemon Herb Couscous
To make lemon herb couscous, start by heating ½ tablespoon of olive oil in a small saucepan over medium-high heat.
Add 1 cup of pearl couscous to the pan and toast until slightly browned, which should take around 2 minutes.
Next, pour in 1 ½ cups of water, chicken broth, or vegetable broth. Cover the pan with a lid, turn the heat to high, and bring it to a boil.
Once boiling, turn the heat down to low and let it simmer for about 15 minutes or until all of the liquid is absorbed.
Turn off the heat and stir in the juice of half a large lemon, another ½ tablespoon of olive oil, ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and 2 tablespoons of finely chopped fresh herbs, such as parsley, basil, or oregano. Stir everything together until well combined.
Finally, transfer the couscous to a serving dish and enjoy it warm. This lemon herb couscous is a perfect side dish for grilled meats, fish, or vegetables.
Variations
- Veggie couscous: Add sautéed vegetables such as bell peppers, zucchini, and cherry tomatoes to the couscous before serving.
- Mediterranean couscous: Use vegetable broth instead of water or chicken broth, and add some crumbled feta cheese, Kalamata olives, and sun-dried tomatoes to the couscous.
- Spiced couscous: Add some ground cumin, coriander, and turmeric to the couscous while it's cooking to give it a fragrant and warm flavor.
- Protein-packed couscous: Add some cooked chickpeas, diced cooked chicken, or tofu to the couscous for a boost of protein.
- Lemon zest couscous: Add some freshly grated lemon zest to the couscous after cooking for an extra burst of lemon flavor.
FAQ's
Can I use regular couscous instead of pearl couscous?
Yes, you can use regular couscous instead of pearl couscous. However, the cooking time and liquid ratio may vary. Check the package instructions for cooking times and adjust the recipe accordingly.
Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs instead of fresh herbs. However, the flavor will be slightly different, and you may need to use less than the amount called for in the recipe.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it when ready to serve. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Is this recipe vegan?
Yes, this recipe is vegan if you use vegetable broth instead of chicken broth and don't add any animal-based ingredients such as cheese or meat.
Tips
- Toast the couscous: Toasting the couscous in a bit of olive oil before adding the liquid adds extra flavor and helps prevent it from getting mushy.
- Use fresh herbs: Using fresh herbs adds a bright, fresh flavor to the dish. If you don't have fresh herbs, you can use dried herbs, but use less than the amount called for in the recipe.
- Adjust the liquid: Depending on the brand of couscous you use, you may need to adjust the amount of liquid called for in the recipe. If the couscous is still dry after simmering for 15 minutes, add a bit more liquid and continue cooking until it's tender.
- Customize to your taste: This recipe is very versatile and can be customized to your taste. You can add vegetables, proteins, or other seasonings to make it your own.
- Serve immediately: Couscous is best served immediately after cooking. If you need to keep it warm, cover it with a clean kitchen towel to keep it from drying out.
Looking for more vegetarian recipes?
Try my Grilled Veggie Packets, Creamy Dill Potato Salad, or Garlic Stir Fry.
Pair this recipe with these other recipes
Try my Pan Seared Lamb Loin Chops, Grilled Pork Steaks, Grilled Boneless Skinless Chicken Thighs.
Did You Make this Recipe?
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📋 Recipe
Lemon Herb Couscous
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Ingredients
- ½ tablespoon olive oil
- 1 cup pearl couscous
- 1 ½ cups water chicken broth or vegetable broth
- ½ large lemon juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons fresh herbs parsley, basil, oregano, etc., chopped finely
Instructions
- Heat ½ tablespoon of olive oil in a small saucepan over medium-high heat.
- Add the couscous to the pan and toast until slightly browned, about 2 minutes.
- Pour in the water or broth.
- Cover the pan, turn the heat to high and bring it to a boil.
- Once boiling, turn the heat down to low. Simmer for 15 minutes or until all of the liquid is absorbed.
- Turn off the heat and stir in the lemon juice, olive oil, salt, black pepper, garlic powder and fresh herbs.
- Taste and adjust seasoning as needed.
- Serve immediately and enjoy!
Notes
- If you want to make this recipe gluten-free, you can use quinoa or rice instead of couscous.
- If you prefer a milder lemon flavor, use less lemon juice or omit it altogether.
- If you don't have chicken or vegetable broth, you can use water instead. However, the dish will have less flavor.
- You can use any combination of fresh herbs that you like. Parsley, basil, and oregano work well, but you can also use cilantro, thyme, or rosemary.
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