Lemon Herb Couscous

Lemon Herb Couscous

If you can boil water, you can make couscous, it’s that easy. Rice and potatoes are pretty standard, but couscous makes a simple meal, just a little fancier! I’ve made this recipe with traditional couscous, but I think I like the pearl better. Just follow the directions on the box, and add these few ingredients to really wow your family, and your guests.

Preppin’
1 box Pearl Couscous (or 2 cups water and 1 ½ cups traditional couscous)
1 chicken or vegetable bullion cube
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Zest from two large lemons
¼ cup chopped herbs (such as chives, mint, and/or parsley)
1 medium carrot, peeled and diced into tiny pieces
Salt and pepper, to taste

Preparin’
If using Pearl couscous, please follow directions on the box. If using traditional couscous, bring 2 cups water and bouillon cube to a boil. Stir in couscous and remove from heat. Cover for 5 minutes. Uncover and fluff with a fork. Pour couscous in a bowl.

Add lemon juice, olive oil, and lemon zest and stir with a fork. Add chopped herbs, carrot, and salt and pepper to taste. Serve immediately. Pairs nicely with Karate Chop Steak.

About Celeste Bennekers

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