Making Lemon Couscous Recipe, Its Ingredients, Instructions

One of the fastest and simplest side dish ideas is this Lemon Couscous Recipe! Additionally, it is highly flexible and has a great bright flavor that goes well with almost any main meal.

Simple Lemon Cous Cous

One of those must-have dishes is this straightforward couscous recipe! You won’t even need a Lemon Couscous Recipe once you’ve made it a few times.

It’s so simple, simple to remember, and simple to change things up with different items you already have on hand (see ideas below).

Lemon Couscous Recipe will rapidly establish itself as a weekday mainstay because of its delectable flavor and quick preparation time!

Although all three forms of couscous are originally produced from durum semolina wheat, the main variations are in size and texture.

Moroccan couscous is the smallest of the three varieties. Lemon Couscous Recipe has the softest, finest texture and cooks the quickest.

Israeli couscous is often referred to as pearl, gigantic, or Ptitim couscous. This variety is larger than Moroccan couscous and requires more time to prepare (approximately 10 minutes). It has a chewy consistency.

Lebanese couscous is the biggest of the three varieties and is also referred to as Moghrabeyah.

It is around pea-sized and takes the longest to prepare (about 15 – 20 minutes). The texture of this kind is chewy.

Recipe For Lemon Couscous Ingredients

• Extra virgin olive oil: Regular refined olive oil will also work, but it won’t taste as good.
• Use only fresh garlic in this situation.
• Vegetable broth is just as effective as chicken broth.
• Lemon: Zest it first before halves and juice. If you zest with a grater instead of a zester, the lemon’s white pith will provide a bitter flavor to the couscous.
• Other herbs that you could use in place of the parsley are suggested below.
• Note that not all brands of Moroccan couscous call for the same quantity of liquid. If you need to change the amount of liquid, check the package’s back.
• For the whole recipe with serving sizes and a print option, scroll down below.
• Four-photo collage demonstrating how to make couscous on the stove.

Creating Couscous

• Over medium-low heat, warm up the olive oil in a medium saucepan.
• Add the garlic and cook for 20 seconds, stirring occasionally, until fragrant (do not toast or brown or it will become harsh!
• Lemon zest, lemon juice, and salt to taste are added after the heat is turned off. Place in a pan and heat to a boil over medium-high heat.
• Couscous is added, and stirred, then the heat is turned off, and the lid is put on right away. 4 minutes of resting without heat
• Use a fork to fluff in the parsley. Serve hot.

Variations

Although it’s wonderful as is, you can change it up by adding one of these:

• The slivered almonds or pine nuts
• cilantro, dill, mint, or basil
• Steamed or roasted vegetables
• Salmon or tuna in flakes (add a little extra oil at the end)
• cut up oranges
• Spices (turmeric, paprika, cumin, coriander, etc.)
• vibrant greens (spinach, baby kale, watercress, etc.)
• Fresh mozzarella or feta

Additional Delectable Recipes to Try

• Italian Salad
• Spinach Salad
• Roasted vegetables and Moroccan couscous
• Ratatouille
• Tempura Shrimp with Couscous Packs

Ingredients

Instructions

1. Over medium-low heat, warm up the olive oil in a medium saucepan.
2. Add the garlic and cook for 20 seconds, stirring occasionally, until fragrant (do not toast or brown or it will become harsh!
3. Lemon zest, lemon juice, and salt to taste are added after the heat is turned off. Place in a pan and heat to a boil over medium-high heat.
4. Couscous is added, and stirred, then the heat is turned off, and the lid is put on right away. Remain off the heat for 4 to 5 minutes.
5. Use a fork to fluff in the parsley. Serve warm after adding a little additional broth or olive oil to moisten, if desired.

Notes

• Basil, cilantro, dill, or mint are other great alternatives to parsley that might work well in this recipe.