Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemony Couscous Recipe
    Lost? Site Map

    Lemony Couscous

    Lemony Couscous. Photo by I'mPat

    1/2 Photos of Lemony Couscous

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    JustJanS's Note:

    Inspired by Sackville Girl's recipe for Lemon Couscous, but different enough to post another recipe. I've allowed for standing time in the cooking time. Omit the butter and add additonal oil for a vegan dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat the oil in a pan over medium heat.
    2. 2
      Add the onion and cook until just softened, not coloured.
    3. 3
      Add the green pepper and saute until it turns a bright green.
    4. 4
      Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
    5. 5
      Remove from heat.
    6. 6
      Pour over the boiling water and stir again.
    7. 7
      Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
    8. 8
      Add the butter and stir over a very low heat for a further 2-3 minutes.
    9. 9
      Stir through the lemon thyme and serve at once.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on September 29, 2011


      This is the first time I have used preserved lemons and only located some at the last minute otherwise was considering using lemon zest but I am so glad I got the chance to use the preserved lemon it was so refreshing in the couscous. I used sultanas, and red and yellow capsicum/bell peppers because if I had used green the DM would not have eaten it (will eat any other colour but not green) and as I didn't have any roasted peppers I just used extra fresh capsicum otherwise followed recipe to a t scaled back by half which was plenty for 3 of us as a side. Thank you JustJanS, made for Make My Recipe - Edition 15.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemony Couscous

    Serving Size: 1 (343 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 727.7
    Calories from Fat 183
    Total Fat 20.4 g
    Saturated Fat 5.6 g
    Cholesterol 15.2 mg
    Sodium 553.8 mg
    Total Carbohydrate 118.3 g
    Dietary Fiber 9.4 g
    Sugars 15.3 g
    Protein 17.9 g

    The following items or measurements are not included:

    preserved lemons

    vegetable stock powder

    lemon thyme

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes