Coriander Lemon Couscous

Total Time
Prep 10 mins
Cook 0 mins

This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind of nuts you like, just toast them in a dry frying pan before you mix them with the rest of the dish.

Ingredients Nutrition


  1. Cook the couscous according to package directions.
  2. Meanwhile, put the coriander and lemon zest in a bowl.
  3. When the couscous is done, mix it with the coriander and lemon zest.
  4. Add the olive oil and nuts and mix again.
  5. Season with salt and pepper.
  6. Serve immediately or chill if desired.
  7. Squeeze a little lemon juice over the couscous just before serving.
Most Helpful

Oh, this recipe excites me! Reminds me of the other exciting things I think wrinkle fillers and face peels.

gailanng February 20, 2013

this was so good -- i dfdn't have any nuts in the house, but we didn't miss it, except for maybe texture -- it was my dh's first time eating israeli couscous and she is a very finicky eater and she loved it :) -- thanks for sharing.

Inspiritual February 12, 2011

Yummy! I love the texture of Israeli couscous. I was going to use pine nuts but burned them while toasting :( , so used pumpkin seeds, which worked quite well! Thanks for posting this.

Outta Here July 15, 2007