Total Time
Prep 5 mins
Cook 10 mins

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.

Ingredients Nutrition


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


Most Helpful

I loved the subtle lemon flavor in this. We had it with shrimp kabobs and it was the perfect side. I also loved being able to use some of the lemon thyme from my garden! I think next time, I will not guess at the mL to cups conversion though, it was a little moist. :) My fault. Once I have that figured out, this will definitely be made again.

CraftScout May 31, 2007

Delightful! For lunch today I did 'Skewered Scallops with a spicy Rub' (Barefoot Beachcomber #92662)and I remembered how fine this dish was and thought it would compliment the Scallops nicely, I was right. Can you say 'hand in glove'? This was the second time I made this couscous. I don't remember what I fixed with it the first time but I do remember this dish. The only change I made was to omit the bouillon and subed chicken stock for it and the water. (I have to limit the sodium.) Thanx for posting this great recipe. Pierre

Pierre Dance June 05, 2004

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