Looking for a refreshing and easy Lemon Herb Couscous recipe? This vibrant dish pairs pearl couscous with tangy lemon juice, freshly cracked black pepper, and a blend of fragrant herbs, making it a perfect side dish or light couscous salad for any occasion. Whether you’re whipping up a quick weeknight meal or adding a Mediterranean flair to your spread, this lemon herb couscous brings a burst of fresh, zesty flavor to the table.
EQUIPMENT
- Small saucepan with lid
- Measuring cups and spoons
- Wooden spoon or spatula
- Citrus juicer (optional)
- Chopping board and knife
INGREDIENTS
- ½ tablespoon olive oil
- 1 cup pearl couscous
- 1½ cups chicken broth or vegetable broth
- Juice of ½ large lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons fresh herbs (parsley, basil, oregano, etc.), finely chopped
INSTRUCTIONS
- Toast the Couscous: Heat ½ tablespoon of olive oil in a small saucepan over medium-high heat. Add the couscous and toast for about 2 minutes, or until lightly browned.
- Add Liquid: Pour in the broth, cover the saucepan, and bring to a boil over high heat.
- Simmer: Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until all the liquid is absorbed.
- Season and Serve: Remove from heat and stir in lemon juice, olive oil, salt, black pepper, garlic powder, and fresh herbs. Taste and adjust the seasoning as needed. Serve and enjoy!
NOTES
- For a gluten-free version, substitute couscous with quinoa or rice.
- If you don’t have broth, you can use water instead, though the flavor will be less rich.
- Feel free to experiment with different fresh herbs like cilantro, thyme, or rosemary.
