Herbed Couscous With Lemon Recipes

HERBED COUSCOUS

Steps:

• heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
• sautée onion until transparent, about 2-3 mins
• add garlic and sautée until frangrant, about 1 minute
• add dry couscous and stir
• add salt, stir
• add water* thyme and bay leaf
• bring it to a boil then reduce to a slow simmer
• cover and let it simmer until all the water has been absorbed (about 10 mins)
• after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
• add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine

LEMON INFUSED COUSCOUS PEARLS

Steps:

• Heat small pot with a tablespoon of butter, 1 shallot and the zest of half a lemon.
• Over medium heat, we are going to melt the butter and let the butter get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes. Again, you are sweating the aromatics not browning them.
• Throw in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture. Essentially you are toasting them a bit. Do this for about 2 minutes.
• Pour in 1 and 1/4 cups of chicken broth, stock or water. I find the chicken stocks and broths give it a more savory flavor. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
• Fluff with a fork. This will ensure you have light and fluffy individual grains. Sprinkle in 1/4 cup of Parmesan cheese and mix with a fork. Taste for seasoning.
• Serve in a bowl with some more lemon zest, chopped parsley and nice shredding of Parmesan cheese on top.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
• While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

HERBED COUSCOUS

Steps:

• Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous, peas and chickpeas. Cover and let stand for 5 minutes.
• Add parsley, mint, basil, lemon zest and pepper to the couscous.
• Toss lightly with a fork and serve hot.

COUSCOUS WITH HERBS AND LEMON

Steps:

• Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
• Add garlic and cook, stirring, 30 seconds.
• Add water and broth and bring to a boil.
• Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Serve and enjoy!
• For vegetarian do not use Chicken Broth.

COUSCOUS WITH HERBS AND LEMON

Steps:

• Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
• Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

HERBED COUSCOUS WITH LEMON

Steps:

• In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.