This delicious lemon couscous is a simple side dish that's so easy to make! It's ready in just a few minutes and pairs well with chicken, beef, fish, roasted vegetables, and more!
Why You'll Love Lemony Couscous
- This Moroccan-inspired side dish is so simple to make and pairs well with all sorts of flavors!
- The addition of the lemon and herbs takes a classic dish and makes it even tastier.
Lemon Herb Couscous Ingredients
- Couscous - made from small granules of semolina wheat, this North African staple is a delicious side. Cooked well, it's light and fluffy, absorbing sauces and stews well.
- Lemon - use both the flesh and peel of the lemon as well as some zest to flavor the couscous. This is a lemon-forward recipe!
- Parsley - fresh chopped parsley adds a herby flavor to the couscous. You can use other herbs as well. Tarragon, cilantro, and mint are also delicious in this dish!
- Butter - you'll use a little butter to cook the lemon and add rich flavor to the couscous. You can omit and double the amount of olive oil, if you'd prefer.
- Olive Oil - use a little extra virgin olive oil to cook the lemon (along with the butter).
- Water - you always use a 1:1 ratio of water to couscous, so it's very easy to double or triple this recipe. All you need to remember is for every cup of couscous, you need a cup of water.
See the recipe card for quantities.
Couscous FAQs
It's actually considered a pasta (even though it looks like a grain) because it's made with the coarse part of semolina wheat. It reabsorbs water and is cooked like pasta.
Pearl couscous, also called Israeli couscous, is a much thicker and larger pasta. You can cook it according to the package directions and add the lemon and parsley, but I do not recommend using the method outlined in this recipe.
Save leftover couscous in the fridge for up to 4 days.
Yes, you can freeze couscous. Let it cool completely before freezing. Save for up to 3 months in a freezer-safe bag or container.
If you try this lemon parsley couscous recipe, leave a comment and a star rating below!
Lemon Herb Couscous
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons finely chopped lemon peel & flesh
- 1 cup uncooked couscous
- 1 cup water
- 1 tablespoon lemon zest
- ¼ cup finely chopped parsley
Instructions
- Add the butter and olive oil to a small pot over medium heat. Once the butter has melted and is bubbly, add the chopped lemon to the pot. Cook, stirring continuously for one minute.
- Add the water to the pot and increase to high heat. Once the water is boiling, remove the pot from the heat and add the couscous. Stir to cover all the couscous in water then let it rest for 5 minutes.
- Then, fluff the couscous with a fork.
- Stir in the lemon zest and chopped parsley. Serve immediately.
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