Lemon Couscous
Most of the time, we need a side dish to complement our main course. It can be a salad, bread 🍞, fries, rice, vegetables, beans, and so on. It doesn’t have to be complicated! What about a side that is probably the fastest recipe ever… intrigued?
Lemon Couscous!
This is my go-to recipe! Inspired by African cuisine, this side is light, bright, and so tasty! From start to finish, it takes less than 15 minutes ⏳ plus it pairs so well with many proteins. This recipe is quicker and easier to make than most commercial side dish brands out there.
To make it versatile, I like to play with the ingredients depending on what I’ll be serving it with. Instead of lemon, I use orange 🍊 – it’s amazing with fish or chicken. Swap parsley for cilantro, dill, or mint. Add some spices or nuts to it. When it’s time to serve, sprinkle a little bit of cheese on top.
Couscous lands somewhere between pasta and grain without being strongly categorized in either group. It has its own field. There are several types of couscous but the most common ones are Moroccan Couscous, Pearl Couscous also know as Israeli Couscous, and Lebanese Couscous. Although made of durum wheat and ground into semolina flour, they still differ from one another.
– Moroccan Couscous is the one I use most of the time and in this Lemon Couscous 🍋 recipe. This is the tiniest granules of all and for that reason, it cooks the fastest. It’s a great option when time is limited.
– Pearl Couscous aka Israeli Couscous falls more into the “pasta” category and very similar to fregula (also spelled fregola or fregola sarda). It’s chewier and larger than the Moroccan type therefore it takes longer to cook.
– Lebanese Couscous aka Mograbiah (also spelled Mograbia or Moghrabieh) has the largest granules of all of them. Roughly the size of a pea with a chewy texture, it takes the longest to cook.
Light, fresh with bright flavor and extremely quick to make, this easy Lemon Couscous is a delicious choice 🥰! It’s a tasty change from your typical rice, pasta or potato side dish. After trying it, I’m sure this will become your go-to recipe as well…
Bon Appétit!🍽
Check out these fabulous side dish recipes… 😀
– Jicama Mango Pepper Salad
– Saffron Rice Stuffing
– Vegetable Medley
– Fondant Potatoes
– Popovers
– Mushroom Risotto
– Creamed Peas
and for even more side dish recipes 🍚, click on this link… Recipe Category • Vegetables & Sides
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Lemon Couscous
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Ingredients
- 2 tbsp. olive oil tips &tricks
- 1 large clove garlic, pressed
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup freshly squeezed lemon juice tips & tricks
- 1 tsp. lemon zest
- 1 pinch ground Himalayan sea salt
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 cup Moroccan couscous
- 1 tbsp. parsley, finely chopped tips & tricks
Directions
- In a medium saucepan over medium heat, add oil and when it gets hot, add garlic and sauté for 30 seconds.
- Pour in chicken broth, lemon juice, lemon zest, salt and pepper; stir well. Increase the heat to high and bring the mixture to a boil.
- Add couscous, stir very well, cover and remove from the heat. Let it rest for 5 minutes.
- Add parsley and fluff it with a fork. Serve immediately.
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