Lemon Herb Couscous
A quick and flavorful dish combining pearl couscous with zesty lemon and fresh herbs, perfect as a side or light main course.
Ingredients
Main Ingredients
- ½ tablespoon olive oil A high-quality extra virgin olive oil adds depth.
- 1 cup pearl couscous Choose pearl couscous for its delightful texture.
- 1½ cups chicken broth or vegetable broth Using low-sodium options helps control sodium levels.
- ½ large lemon (juiced) Fresh lemon juice is key.
- ½ teaspoon salt Adjust based on your broth's saltiness.
- ½ teaspoon black pepper Freshly ground offers the best taste profile.
- ½ teaspoon garlic powder Adds a hint of warmth.
- 2 tablespoons fresh herbs (parsley, basil, oregano, etc., finely chopped) Fresh herbs are a must!
Instructions
Toast the Couscous
- In a small saucepan, heat ½ tablespoon of olive oil over medium-high heat.
- Add 1 cup of pearl couscous and toast for about 2-3 minutes, stirring frequently, until it's golden and fragrant.
Add Liquid
- Carefully pour in 1½ cups of chicken or vegetable broth, ensuring you bring it to a boil quickly. Cover the pan and crank up the heat to high until you reach a rolling boil.
Simmer
- Once boiling, reduce the heat to low, allowing it to simmer uncovered for 15 minutes, stirring occasionally.
Season and Serve
- Turn off the heat and stir in the juice of ½ lemon, salt, black pepper, and garlic powder.
- Mix in 2 tablespoons of finely chopped fresh herbs and adjust seasoning as needed.
- Serve immediately and enjoy!
Notes
Leftover couscous can be kept in an airtight container in the fridge for up to 3 days. Let the couscous rest off the heat for a few minutes before serving to allow the flavors to meld beautifully.