Craving a vibrant and refreshing side dish? This Lemon-Infused Israeli Couscous is the perfect answer! Bursting with zesty lemon flavor, this dish is light, flavorful, and incredibly easy to make. It’s a fantastic accompaniment to grilled chicken, fish, or even vegetarian mains. Let’s get cooking!
INGREDIENTS
- 1 cup Israeli couscous
- 1 tbsp butter
- 1 small shallot, finely diced
- Zest of half a lemon (plus extra for garnish)
- 1 1/4 cups chicken stock or water
- 1/4 cup Parmesan cheese, shredded (plus extra for garnish)
- 1 tbsp parsley, finely chopped (for garnish)
INSTRUCTIONS
- In a small pot, melt the butter over medium heat. Add the diced shallot and lemon zest, allowing the butter to infuse with their flavors for about 3 minutes. Be sure not to brown the shallot—just sweat it gently.
- Add the Israeli couscous to the pot and toss it with the shallot-butter mixture. Toast the couscous for about 2 minutes, ensuring it’s well-coated.
- Pour in the chicken stock (or water) and season with salt and pepper. Bring to a simmer, then cover and cook for 10 minutes.
- Once cooked, fluff the couscous with a fork to keep the grains light and separate. Stir in the Parmesan cheese and adjust seasoning to taste.
- Serve the couscous in bowls, topped with additional lemon zest, chopped parsley, and extra Parmesan cheese. Enjoy!
