Lemon Herb Couscous

Name: Lemon Herb Couscous
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups couscous; 1½ cups chicken stock or vegetable stock; 2 tbsp olive oil, plus extra to finish; 20g butter; 1 garlic clove, finely grated or minced; Finely grated zest of 1 lemon; 1 tbsp lemon juice, or to taste; ½ cup flat-leaf parsley, finely chopped; ¼ cup mint, finely chopped; ½ tsp sea salt, or to taste; Cracked black pepper

Fluffy couscous tossed with lemon zest, fresh herbs, garlic and olive oil. It is light, simple and bright enough to serve beside schnitzel, grilled chicken, lamb or roasted vegetables.

Fluffy couscous tossed with lemon zest and fresh herbs.

A bowl of lemon herb couscous brings freshness to the table without needing much time at the stove. The grains stay soft and fluffy, with parsley, mint and fine lemon zest running through every spoonful. It comes together in minutes but turns a simple dinner into something worth lingering over.

Prep: 10 min · Cook: 5 min · Serves: 4 · Cuisine: Mediterranean · Category: Side Dish

Ingredients

Lemon Herb Couscous

1½ cups couscous
1½ cups chicken stock or vegetable stock
2 tbsp olive oil, plus extra to finish
20g butter
1 garlic clove, finely grated or minced
Finely grated zest of 1 lemon
1 tbsp lemon juice, or to taste
½ cup flat-leaf parsley, finely chopped
¼ cup mint, finely chopped
½ tsp sea salt, or to taste
Cracked black pepper

Method

Place the stock, olive oil, butter, garlic, lemon zest and sea salt in a medium saucepan. Bring just to the boil.
Stir in the couscous, then remove from the heat. Cover with a lid and stand for 5 minutes.
Fluff the couscous well with a fork, breaking up any clumps.
Stir through the lemon juice, parsley, mint and a drizzle of olive oil.
Taste and adjust with extra salt, lemon juice or olive oil if needed. Serve warm or at room temperature.

Serving Suggestion

Serve with Chicken Breast Schnitzel and Garlic Chilli Lemon Broccolini for a simple, fresh dinner. It also works well with grilled chicken, lamb skewers, roasted vegetables or pan-fried halloumi.

Storage Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Bring back to room temperature before serving, or warm gently with a small splash of stock or water.

Notes

Use a fork rather than a spoon to fluff the couscous so the grains stay light.

Add the herbs after the couscous has steamed, not before, so they stay fresh and green.

The final drizzle of olive oil gives the couscous a softer texture and better flavour.

If using a salty stock, taste before adding extra salt at the end.

The Grace Table Tip

Couscous absorbs flavour quickly, so taste it once it has been fluffed and dressed. A little extra lemon juice, olive oil or salt at the end can make the whole bowl feel brighter.