Simple Lemon Herb Couscous

This simple lemon herb couscous is a quick and tasty side dish that will take your mid-week meals to a whole new level.

Couscous is a North African staple found in many Moroccan, Israeli, and Lebanese dishes. I first tried it while holidaying in Morocco, where it’s often served in a large communal dish for everyone to share. This is how I like to serve my lemon herb couscous, one of my favorite side dishes. The fresh flavours of mint, parsley, garlic, and lemon make it irresistibly delicious. It can be enjoyed hot or cold, for lunch or dinner, and I love taking it along for work lunches or picnics.

Lemon herbed couscous is an absolute game-changer for quick weeknight dinners. It’s incredibly light, fluffy, and packs a zesty punch of fresh lemon balanced perfectly with aromatic herbs. In just a few minutes, you get a vibrant, buttery side dish that instantly elevates everything from grilled meats to roasted veggies.

You might think that couscous is a grain because of its size. But it is actually a type of pasta, known for its fluffy texture and ability to soak up flavours from stews and sauces. It's one of those pastas that does not need to be cooked. Just pour the amount of water needed, cover for 10 minutes and that's it. When it's done, use a fork to fluff the couscous. Easy!

• Couscous: Moroccan couscous, which is a tiny fine grain, most common type found in stores.
• Stock: Vegetable or chicken stock gives more flavour than just water.
• Salted butter: Adds richness and creamy mouthfeel to the conscious.
• Herbs and aromatics: Mint, parsley, garlic, lemon juice and zest work so well together.

You might also like:

• Grilled corn with chilli lime and coriander butter
• Honey rosemary carrots
• Sauteed green beans with walnuts
• Simple homemade garlic bread

What did you serve lemon herb couscous alongside? Let me know if you paired this zesty side with grilled chicken, roasted veggies, or something else.

Simple Lemon Herb Couscous

Recipe by Marie Otty

A simple lemon herb couscous is a quick and tasty side dish that will take your mid-week meals to a whole new level.

Course: SidesCuisine: MoroccanDifficulty: Easy

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Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Ingredients

• 1 1/2 cups couscous

• 2 1/2 cups vegetable of chicken stock, boiling

• 40 g salted butter

• 2 garlic cloves finely diced

• 1/2 large lemon juiced

• 1 large lemon zest, finely grated

• 2 tbsp mint, finely chopped

• 2 tbsp parsley, finely chopped

Directions

• Hydrate the couscous: Place the couscous in a mixing bowl and pour in the boiling stock. Cover tightly with cling wrap and let it sit undisturbed for 5 minutes.
• Sauté the aromatics: Meanwhile, melt the butter in a frying pan over medium-low heat. Add the garlic and cook for about 2 minutes until soft and fragrant (be careful not to let it brown).
• Combine: Remove the cling wrap and fluff the couscous with a fork. Add it to the frying pan with the garlic butter and stir well to combine.
• Finish and season: Remove the pan from the heat. Gently fold in the fresh mint, parsley, lemon zest, and lemon juice. Add salt to taste, toss thoroughly, and serve immediately.

Notes

• You can substitute normal (Moroccan) couscous with pearl (Israeli) couscous if you prefer, but the texture, appearance, and cooking method will change. Pearl couscous is larger, chewier, and pasta-like, requiring boiling for 10–15 minutes, whereas normal couscous is tiny, fluffy, and just needs to steam in hot water for a few minutes.