Herby Lemon Couscous Recipe
Let Me Tell You About My Couscous Obsession…
So, cousin (see what I did there?)—let me introduce you to my herby lemon couscous. I started making this dish out of sheer desperation—a random Tuesday, half the pantry empty, and dinner looming like that teacher who always gave pop quizzes. Couscous, as it turns out, is basically the unsung hero of quick meals. I tweaked and tussled with it over the years (sometimes I’ve even made it just because the weather seemed lemony, which… makes no sense, but whatever). Now, it’s the dish I whip up whenever I need something bright, herby, and lazy-friendly. And if you hear someone giggling after tasting it, that’s probably me, proud of how lemony I managed to make it without setting off any flavor alarm bells in the house.
Why You’ll Love This (Or, Why I Keep Making It)
I make this when I want to feel like I tried, but, y’know… not too hard. My family actually requests this more than, say, any of my “impressive” bakes. It’s got a sneaky way of being light and filling. Oh, and there was that one week I basically lived off it because it was the only thing that didn’t make me feel like a stuffed sofa afterward. The lemon is like a friendly smack in the tastebuds, but not in a “mouth-pucker” way (unless you go wild with the juice, like me the first time—whoops). If you like your food bright and easy, you’ll love this, for real.
Gather These Ingredients—Or Just Wing It
- 1 cup couscous (I usually use the classic tiny stuff, but pearl couscous works, just needs a pinch more cooking)
- 1 cup boiling water (sometimes I just eyeball it, not gonna lie)
- 1 veggie or chicken stock cube (my gran swore by OXO, but I’ve used supermarket basics—no drama)
- The zest and juice of 1 big lemon (or 2 smaller, or whatever’s rolling around in your fridge drawer)
- A glorious handful of fresh chopped herbs: parsley, mint, coriander—pick your favorites (basil’s weirdly nice too, but a bit left field)
- 2 tablespoons olive oil (honestly, any neutral oil will do too in a pinch)
- 1/2 teaspoon salt (or just a big pinch—do what feels right)
- Freshly cracked black pepper (to taste, or go wild like my dad does)
- Optional: a handful of finely chopped spring onions or chives
- Optional: a clove of garlic, minced (sometimes I just skip this if time’s tight)
How I Make It (And You Can Too)
- Tip the couscous into a heat-proof bowl; I use my big salad bowl because, well, less dishes.
- Dissolve your stock cube in the boiling water. Pour this over the couscous. Give it a quick stir, just until everything’s wet. (Don’t overthink.)
- Cover—plate, foil, clean tea towel, whatever. Let it sit undisturbed for 5 minutes. No peeking! (Okay, sometimes I peek.)
- After 5 minutes, fluff the couscous with a fork. It always looks a bit weird at this stage but trust me, a good fork-fluff works wonders.
- This is when I add the olive oil, lemon zest, lemon juice, salt, pepper, and all those herby bits. Stir it through, taste for seasoning. (Here’s where I sneak a forkful—just to make sure, you know?)
- If you’re going with spring onions, chives, or garlic, toss them in now. If you forget, toss them on top and pretend it’s “artistic garnish.”
Notes (AKA, Trust Me, I’ve Fumbled This Enough)
- Use whatever herbs you’ve got. Once I tried only dill and, honestly, it was… odd. Not tragic, but not a repeat.
- Too much lemon juice can drown out the herbs. I once tried juicing 3 lemons—overkill. One’s usually perfect.
- The magic is in the fluffing. If you forget and come back 15 mins later, just fluff anyway. It’ll be a little stickier, but who cares?
Things I’ve Tried (Some Brilliant, Some… Ehh)
- I swapped out couscous for bulgur. It’s chewier, not bad, maybe not as quick on a weeknight.
- Added feta once—amazing. I also tried grilled halloumi and nearly burned my arm (clumsy phase, don’t ask), but delicious.
- Once I threw in pomegranate seeds, thinking I was fancy. Not my thing, but my sister loved it—so, who’s to say?
- Don’t try adding raw onions instead of spring onions unless you like your breath to clear a room. Trust me.
Oh, Right—Gear You’ll Need
- Heatproof bowl (I’ve used a saucepan lid as a cover. It fit, sort of.)
- Fork for fluffing (if you don’t have a fork, you could use clean fingers, but not for guests…)
- Chopping board and knife for herbs
How Do I Store This Stuff?
Just toss leftovers into a lidded container and bang it in the fridge. Stays good for two days, but honestly, in my house it never lasts more than a day! I’ve even eaten it cold straight from the tub with a spoon (don’t @ me, it’s really good that way). Oh, but: it dries out a bit by day two, so I splash in a teaspoon of water and microwave for 20 secs.
Serving Ideas (Or, How We Devour It)
I like it best with something grilled—chicken, fish, or even veggie skewers if I’m going for a “let’s pretend it’s summer” meal. My cousin dips hers into hummus and adds roasted chickpeas on top (bit extra, but nice if you have time).
Things I’ve Learned The Hard Way (Yup, Pro Tips Here)
- Don’t dump everything in while the water’s boiling. I rushed once and the herbs all turned dull and soggy. Meh.
- Taste before adding extra salt. Stock cubes can be pretty salty already—made that mistake once, and we all chugged water for hours.
FAQ—You Folks Actually Asked Me These!
- Can I use lime instead of lemon? Yep! It’s a little sharper, and honestly, I think it’s great—especially if the lemons at your local shop cost a fortune (Why? Who knows!).
- Is this gluten free? Well, couscous itself isn’t, but if you swap it for quinoa it works fine. Actually, I find it works better if you let quinoa cool first.
- What if I don’t have fresh herbs? Try dried! Use about 1/3 the amount; the flavor’s more concentrated. Or, just use whatever you find at the back of the cupboard—no judgment.
- Can I make this ahead? Definitely. In fact, I think this tastes better the next day (if it makes it that far…)
- Help, mine went all mushy! Ah, you probably drowned it in water. No worries—just call it a couscous mash and act like that was the plan.
Right, that’s it. Herby lemon couscous, no fuss, all flavor, and the rare side dish my fussy uncle complimented. Give it a try and make it your own, because honestly, that’s way more fun than following anyone else’s “perfect” recipe anyway.
Ingredients
- 1 cup couscous
- 1 cup boiling water
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1In a large bowl, place the couscous. Pour the boiling water over the couscous, cover, and let sit for 5 minutes until the couscous is tender.
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2Fluff the couscous gently with a fork to separate the grains.
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3Add olive oil, lemon zest, and lemon juice to the couscous. Stir gently to combine.
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4Fold in the chopped parsley, mint, and dill. Season with salt and black pepper.
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5Taste and adjust seasoning if needed. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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