Couscous With Herbs and Lemon

Total Time
20mins
Prep 15 mins
Cook 5 mins

A typical North African dish, made delicious with parsley, mint, basil and lemon! A great side to meat dishes. Adapted from Gourmet magazine(July/2003). Due to some reviews I have updated the recipe, adding more garlic and lemon juice.

Ingredients Nutrition

Directions

  1. Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
  2. Add garlic and cook, stirring, 30 seconds.
  3. Add water and broth and bring to a boil.
  4. 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!
  5. For vegetarian do not use Chicken Broth.
Most Helpful

4 5

Good clean flavours I used parsley, sweet basil and oregeno (1/4 cu of each and then finely sliced), would have liked more onin but loved using the stock/broth to cook the couscous (I used a veggie one). I also scaled back to 3 serves and as a side it was plenty with still some left over. Thank you Sharon123 for a lovely recipe and to Annacia for her recommendation, made for I Recommend Tag Ga,me.

5 5

Delicious Sharon! I also used veg broth and fresh herbs from the garden...and of course, fresh lemon juice. When I'm short on time, this will be such a great recipe to turn to, I've almost always got the ingredients on hand. And it doesn't get much easier! For broth I use a powdered type, which tastes great but is pretty mild - so next time I'll skip the plain water and use all broth. Cheers Sharon!

5 5

This is my idea of a perfect recipe: easy instructions, simple ingredients and of course delicious! For a change of pace I substituted Israeli couscous. Vegetable broth for chicken, the PNW's famous Walla Walla onion and fresh herbs from our garden! No complaints here! thanks! cg Reviewed for Ramadan Tag 2009.