Lemon Herb Couscous

$- 1 cup couscous - 1 1/4 cups vegetable broth - Zest of 1 lemon - 2 tablespoons freshly squeezed lemon juice For this lemon herb couscous, I focus on simple, fresh ingredients. Couscous acts as the base. It cooks quickly and has a nice, fluffy texture. The vegetable broth adds depth and flavor. I always use low-sodium broth, so I can control the salt level. The zest and juice from the lemon bring a bright, tangy taste. This is key for making the dish stand out. - Olive oil - Cherry tomatoes, halved - Fresh herbs (parsley and mint) You can elevate the dish with some optional garnishes. Drizzling a bit of olive oil on top adds richness. Halved cherry tomatoes add color and sweetness. Fresh herbs like parsley and mint bring freshness and aroma. They also make the dish look beautiful. - 1/4 teaspoon garlic powder - Salt and pepper to taste For seasoning, I keep it simple. A small amount of garlic powder enhances the flavor without overpowering it. Add salt and pepper to your taste. This way, you can adjust it to your liking. Each element works together to create a delicious meal. If you want to learn how to prepare this dish, check out the Full Recipe. First, take a medium saucepan and bring 1 1/4 cups of vegetable broth to a boil. This broth adds a rich flavor to the couscous. Once it boils, remove it from the heat. Now, stir in the couscous, lemon zest, lemon juice, and olive oil. Mixing these ingredients together gives the couscous a zesty kick. After stirring, cover the saucepan and let the couscous sit for about 5 minutes. This time allows the couscous to absorb the broth. After 5 minutes, take a fork and fluff the couscous. This step helps to separate the grains, making it light and fluffy. Next, add in the chopped parsley and mint. These fresh herbs brighten the dish and add flavor. Stir well to mix all the ingredients together. Finally, season with salt and pepper to taste. If you want a pop of color, serve the couscous warm or at room temperature, garnished with halved cherry tomatoes. For the full recipe, be sure to check out the details above! To prevent overcooking couscous, watch the cooking time closely. Once the broth boils, add the couscous and turn off the heat. Let it sit covered for five minutes. This way, the couscous absorbs the liquid without becoming mushy. For fluffier couscous, fluff it with a fork after it sits. This separates the grains and adds a light texture. You can also add a splash of olive oil before fluffing. It helps keep the grains separated and adds flavor. The best herbs to use in lemon herb couscous are parsley and mint. They brighten up the dish and add a fresh touch. You can also try dill or basil for a different flavor. For additional seasonings, consider garlic powder or a pinch of cumin. Lemon zest packs in extra citrus flavor. A sprinkle of chili flakes can add a nice kick if you like heat. Serve lemon herb couscous warm or at room temperature. It pairs well with grilled chicken or fish. You can also serve it with roasted vegetables for a hearty meal. Complementary dishes include a crisp salad or a yogurt sauce. A simple tomato salad adds freshness. This dish is versatile, making it a great side or main course. For the complete recipe, check the Full Recipe. {{image_2}} To make your lemon herb couscous even better, try these fun variations. You can easily add protein, change the flavor, or adjust for the season. Adding protein makes this dish more filling. You can mix in cooked chickpeas for a plant-based boost. Grilled chicken also works well, adding a savory flavor. For a creamy touch, sprinkle in some feta cheese. This addition brings a nice tang that pairs beautifully with the lemon. To switch things up, explore different flavors. For a Mediterranean twist, toss in some olives. Their briny taste adds depth. If you crave some heat, try a spicy version. Just add a pinch of chili flakes to give it a kick. These options keep your meal exciting and fresh. Think about the season when you prepare your couscous. In summer, add fresh veggies like bell peppers and zucchini. Their crunch enhances the dish. In winter, roasted root vegetables are perfect. They add warmth and comfort to your meal. Each season brings new flavors to enjoy. For the complete recipe, check out the Full Recipe section. Lemon herb couscous lasts about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. This helps prevent moisture and odors from affecting the couscous. Always let it cool to room temperature before sealing. This will keep the texture nice and fluffy when you heat it up later. Yes, you can freeze cooked couscous. It keeps well for about 1 to 2 months in the freezer. Make sure to place it in a freezer-safe bag or container. When you're ready to eat, thaw it in the fridge overnight. For reheating, simply microwave it or warm it on the stove with a splash of water to regain its fluffiness. There are many creative ways to use leftover couscous. You can make a salad by adding veggies and a light dressing. Stir-frying couscous with some eggs and greens creates a quick meal. You can also use it as a base for soups or stews. For more ideas, check out the Full Recipe to see how you can incorporate couscous into various dishes. Couscous cooks quickly. It usually takes about 5 minutes. You just boil the broth, add couscous, and let it sit. This makes it a great choice for busy days. Yes, you can make lemon herb couscous ahead of time. It tastes great when stored in the fridge for a few days. Just make sure to keep it in an airtight container. When you’re ready to eat, you can serve it cold or warm it up. If you don’t have vegetable broth, you can use water. You can also try chicken broth for a different flavor. Some people like to use a mix of water and lemon juice for a zesty twist. No, regular couscous is not gluten-free. It is made from wheat. If you need a gluten-free option, look for couscous made from rice or corn. These alternatives offer similar texture without gluten. Absolutely! You can use instant couscous for this recipe. Just follow the package instructions, and you can still enjoy the fresh lemon and herb flavors. Instant couscous cooks even faster, making it a great choice for quick meals. For the full recipe, check out the details above. This blog covered how to make lemon herb couscous step by step. You learned about essential ingredients, cooking methods, and tips for flavor. You can customize it with proteins or seasonal veggies to suit your taste. Store any leftovers properly so you can enjoy them later. Remember, couscous is versatile and easy to prepare. I hope these ideas inspire you to create delicious meals!$

Elevate your meal with this vibrant Lemon Herb Couscous recipe! Ready in just 15 minutes, this dish combines zesty lemon, fresh herbs, and fluffy couscous to create a refreshing side that complements any meal. Perfect for a quick lunch or as a colorful addition to dinner, this recipe is sure to impress. Click through to explore the full recipe and discover how easy it is to bring delicious flavors to your table!

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Ingredients

1 cup couscous

1 1/4 cups vegetable broth

Zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 teaspoon garlic powder

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Instructions

In a medium saucepan, bring the vegetable broth to a boil.

Once boiling, remove from heat and stir in the couscous along with the lemon zest, lemon juice, and olive oil.

Cover the saucepan and let it sit for about 5 minutes, allowing the couscous to absorb the broth.

After 5 minutes, fluff the couscous with a fork to separate the grains.

Stir in the chopped parsley, chopped mint, and garlic powder until well mixed.

Season with salt and pepper to taste.

Serve the couscous warm or at room temperature, garnished with halved cherry tomatoes for a pop of color.

Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4