Lemon Veggie Couscous Recipes

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LEMON COUSCOUS RECIPE



Lemon Couscous Recipe image

This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.

Provided by Jaclyn

Categories     Side Dish

Time 10m

Number Of Ingredients 8

2 Tbsp extra virgin olive oil
1 1/2 tsp minced garlic ((1 large clove))
1 1/4 cups low-sodium chicken broth ((or vegetable broth))
1 tsp lemon zest
2 Tbsp fresh lemon juice
Salt
2 Tbsp chopped fresh parsley, (or more to taste (optional)*)
1 cup (6 oz) couscous ((not pearl couscous))

Steps:

  • Heat olive oil in a medium saucepan over medium-low heat.
  • Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
  • Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
  • Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
  • Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

TUSCAN COUSCOUS WITH LEMON BASIL DRESSING



Tuscan Couscous with Lemon Basil Dressing image

Dinner ready in 20 minutes! Enjoy this lemon- basil dressed Italian pasta salad recipe made using couscous, vegetables and Progresso® cannellini beans.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 15

1 cup water
1/4 teaspoon salt
3/4 cup uncooked couscous
1/4 teaspoon finely grated lemon peel
2 tablespoons lemon juice
2 tablespoons olive oil or vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 garlic clove, finely chopped
4 to 5 drops red pepper sauce
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1/2 cup chopped unpeeled cucumber
1/4 cup halved pitted kalamata olives
4 medium green onions, sliced (1/4 cup)
1 cup grape tomatoes, cut in half

Steps:

  • In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
  • Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
  • In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
  • Just before serving, add tomatoes; toss gently. Serve warm.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 1 g, TransFat 0 g

ROASTED VEGGIES WITH COUSCOUS



Roasted Veggies with Couscous image

Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.

Provided by 747

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 8

Number Of Ingredients 9

1 large zucchini, thickly sliced
4 ounces button mushrooms, quartered
1 red bell pepper, chopped
1 tablespoon olive oil
3 cups water
1 teaspoon salt
2 tablespoons olive oil
2 cups couscous
2 tablespoons balsamic vinegar

Steps:

  • Preheat your grill to a high heat, outdoor or indoor.
  • Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
  • While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
  • Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g

LEMON DILL COUSCOUS



Lemon Dill Couscous image

Mary Jo Welch adds a touch of lemon and a hint of dill to dress up her couscous with flavorful results! The Brandon, Manitoba cook enjoys serving this as a low-fat side to most any full-flavored meat entree.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 3

3/4 cup uncooked plain couscous
3-1/4 teaspoons lemon juice
1/4 to 1/2 teaspoon dill weed

Steps:

  • Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 249 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 53g carbohydrate (2g sugars, Fiber 3g fiber), Protein 10g protein.

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE



Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
  • Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
  • Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS



Vegetable couscous with chickpeas & preserved lemons image

Moroccan cooking makes great use of humble vegetables, like in this veggie stew from John Torode

Provided by John Torode

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 20

2l vegetable or chicken stock
3 tbsp harissa , homemade (see recipe below) or shop bought
3 carrots , chopped
3 large parsnips , chopped
2 red onions , cut into wedges through the root
2 large potatoes , chopped into chunks
½ butternut squash , chopped into chunks
4 leeks , sliced into rings
12 dried figs , halved
2 preserved lemons , homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
small bunch mint , chopped
200g couscous
400g can chickpea
25g butter
1 red onion , finely diced
3 spring onions , sliced
2 tbsp harissa
50ml olive oil
juice 1 lemon
bunch coriander , roughly chopped

Steps:

  • For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
  • Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
  • In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.

Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 28 grams sugar, Fiber 11 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium

LEMON THYME COUSCOUS



Lemon Thyme Couscous image

I love this as a simple side dish to so many things. You could also use it as a base for a salad, and add some roasted vegetables to round it out.

Provided by Sackville

Categories     Potluck

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

500 g couscous
4 tablespoons fresh lemon thyme
1 tablespoon instant bouillon granules
1 lemon, zest of
1 lemon, juice of
4 tablespoons fresh parsley, finely chopped
4 tablespoons olive oil

Steps:

  • Put the couscous in a heatproof dish.
  • Add the thyme, bouillon powder, most of the lemon zest and juice.
  • Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
  • Fluff with a fork and stir in the parsley and olive oil.
  • Season to taste, garnish with the remaining lemon zest and serve.

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