Description
Lemon Couscous – a light, bright and delicious lemon couscous recipe that is the perfect side dish for any meal!
Ingredients
Scale
- 2 teaspoons olive oil
- 1 teaspoon garlic, minced
- 1 cup chicken broth or water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons lemon zest, more per taste
- 1 tablespoon butter (regular or dairy-free)
- 1 cup Moraccan-style couscous
- 1–2 tablespoons lemon juice
- topping: parsley, fresh chopped (optional)
Instructions
- Bring medium saucepan to medium-high heat. Add oil and swirl to coat the pan. Add garlic and move around pan until fragrant, approx. 30 seconds.
- Add 1 cup water, salt, pepper, lemon zest, butter. Stir and bring to a boil.
- Add couscous, stir quickly, cover and remove from heat.
- Let stand 5 minutes.
- Fluff with fork.
- Add 1 tablespoon lemon juice and toss. Taste and add any additional lemon zest or juice, as desired.
- Serve immediately – we love serving this with these Grilled Lamb Chops + Mint Chimichurri.
Notes
- Dairy-Free: to make this dairy-free use a plant-based butter.
- Couscous: I used Moraccan-style couscous for this recipe – you can use a pearl or other type of couscous BUT you may need to change the cook time, etc. Simply look at the package instructions and cook accordingly.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 6 oz
- Calories: 86
- Sugar: 0.2 g
- Sodium: 43.3 mg
- Fat: 9.4 g
- Carbohydrates: 1.2 g
- Protein: 0.3 g
- Cholesterol: 0 mg