Coriander Lemon Couscous

"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."
 
Coriander Lemon Couscous created by gailanng
Ready In:
10mins
Serves:
Units:

ingredients

directions

  • Cook the couscous according to package directions.
  • Meanwhile, put the coriander and lemon zest in a bowl.
  • When the couscous is done, mix it with the coriander and lemon zest.
  • Add the olive oil and nuts and mix again.
  • Season with salt and pepper.
  • Serve immediately or chill if desired.
  • Squeeze a little lemon juice over the couscous just before serving.
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RECIPE MADE WITH LOVE BY

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  1. gailanng
    Oh, this recipe excites me! Reminds me of the other exciting things I think about...like wrinkle fillers and face peels.
     
  2. gailanng
    Coriander Lemon Couscous Created by gailanng
  3. Inspiritual
    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.
     
  4. Outta Here
    Coriander Lemon Couscous Created by Outta Here
  5. Outta Here
    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.
     
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