Lemon Couscous Recipe (15 Minutes)
Lemon Couscous - a light, bright and delicious lemon couscous recipe that is the perfect side dish for any meal!
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon garlic minced
- 1 cup chicken broth or water
- 1 tablespoon butter regular or dairy-free
- 2 teaspoons lemon zest more per taste
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup Moraccan-style couscous
- 1-2 tablespoons lemon juice
- fresh parsley chopped (optional topping)
Instructions
- Sauté: Bring medium saucepan to medium-high heat. Add 2 teaspoons olive oil and swirl to coat the pan. Add 1 teaspoon garlic and move around pan until fragrant, approx. 30 seconds.
- Boil: Add 1 cup chicken broth, 1 tablespoon butter, 2 teaspoons lemon zest, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Stir and bring to a boil. Add 1 cup Moraccan-style couscous, stir quickly, cover and remove from heat.
- Fluff + Lemon Juice: Let stand 5 minutes. Fluff with fork. Add 1-2 tablespoons lemon juice and toss. Taste and add any additional lemon zest or juice, as desired.
- Serve: Enjoy immediately - we love serving this with these grilled lamb chops + the best 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
Calories: 106kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 268mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg
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