PARSLEY AND LEMON COUSCOUS
Parsley and Lemon Couscous is also a very simple yet flavourful dish that pairs really well with most main courses. It combines the light, nutty flavour of couscous with the freshness of parsley and lemon zest for a very refreshing, aromatic dish. You can prepare it for lunch as well as for dinner since it’s fast to prepare and pretty adaptable to go with grilled chicken or roasted vegetables, too. It’s an excellent choice for a healthy and filling meal. The couscous is very well served, whether it is warm or cold, making it outstanding for family dinners, potlucks, or even a summer picnic. Since the preparation time only takes less than 10 minutes, it’s also a great recipe for that busy day when one needs healthier and delicious options.
RECIPE CATEGORY
Side, Lunch, Dinner
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern
PREPARATION / TECHNIQUES
Quick & Easy, No-Cook, Boil
OCCASION / HOLIDAY
Weeknight Dinner, Picnic, Potluck, Family Gathering, Summer, BBQ, Thanksgiving
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, Low Sodium, Healthy, Quick & Easy, Kid Friendly
DISH TYPE
Side Dish, Salad
INGREDIENTS
- 40g couscous
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180
- Carbohydrates: 30g
- Protein: 4g
- Fat: 6g
- Fibre: 2g
- Sodium: 60mg
PREPARATION OF PARSLEY AND LEMON COUSCOUS
- Prepare the couscous: Put couscous in a heatproof bowl. Add boiling water and cover to sit for 5 minutes or until the water is absorbed. Fluff the couscous up with a fork, trying to break up any lumps.
- Add a flavour: Add flavour with chopped parsley and lemon zest in olive oil. Mix these together so they are well distributed throughout the couscous.
- Season: Over that, add salt and pepper according to taste. Use lemon juice squeezed right out of the fruit for an especially tart flavour.
- Serve: Serve hot or cold, or whatever. It tastes really good with grilled vegetables and meats, but it can also be enjoyed on its own.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- For a more enhanced flavour, first toast the couscous in olive oil for 2 minutes before adding the boiling water.
- Squeeze some fresh lemon juice for an added intensity of citrus.
- Fluff the couscous with a fork to leave it light and fluffy.
- Fresh parsley is the best flavour, but dried parsley may be used if that one is not available.
- Couscous can be a side dish to any roasted chicken, fish, or even a mix of grilled vegetables.
VARIATIONS
- To flavour the salad, add chopped cucumbers, tomatoes, or bell peppers.
- You can add crumpled feta or goat cheese to make it rich and creamy.
- Consider quinoa or bulgur wheat as another alternative base.
- Add protein by using chickpeas or grilled tofu cubes.
- Replace the olive oil with flavoured oil, like garlic or lemon-infused olive oil, for depth of flavour.
PREPPING AND STORAGE
- Fridge: Store in the refrigerator in a container for up to 3 days. It is best served fresh but can be chilled and eaten cold as a salad.
- Freezing: You can freeze cooked. Store it in a freezer-safe container for up to 1 month. Thaw the container overnight in the refrigerator and then cook as you like, either on the stovetop or in the microwave.