Best 8 Couscous With Olives And Lemon Recipes

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Tantalize your taste buds with a culinary journey to the vibrant flavors of the Mediterranean. Couscous with Olives and Lemon is a delightful dish that captures the essence of this region's rich culinary heritage. This versatile dish can be served as a main course, a side dish, or even as a refreshing salad. With its vibrant colors and tantalizing aromas, this dish is sure to be a hit at your next gathering.

Discover a collection of delectable recipes that explore the versatility of couscous. From the classic Couscous with Olives and Lemon, a refreshing and flavorful dish perfect for a light lunch or dinner, to the hearty and comforting Couscous with Chicken and Vegetables, a satisfying meal that will warm your soul on a chilly evening.

For a vegetarian option, try the aromatic Couscous with Roasted Vegetables, a colorful and flavorful dish packed with roasted vegetables and a zesty lemon dressing. If you're craving something a little more indulgent, the Couscous with Lamb and Apricots is a tantalizing combination of tender lamb, sweet apricots, and fragrant spices.

And for a unique twist, try the Couscous with Pistachios and Pomegranate, a vibrant and refreshing dish that combines the nutty flavor of pistachios, the tangy sweetness of pomegranate, and the aromatic spices of the Middle East.

No matter which recipe you choose, you're in for a delightful culinary experience that will transport you to the vibrant shores of the Mediterranean. So gather your ingredients, fire up the stove, and embark on a journey of flavors with Couscous with Olives and Lemon.

Check out the recipes below so you can choose the best recipe for yourself!

OLIVE OIL AND LEMON COUSCOUS WITH FETA, OLIVES, PEPPERS AND HERBS



Olive Oil and Lemon Couscous with Feta, Olives, Peppers and Herbs image

This olive oil and lemon couscous salad has been one of my insatiable pregnancy lemon cravings. In this recipe, light and fluffy lemony couscous gets tossed with feta cheese, sweety drop peppers, castelvetrano olives, and fresh herbs. It's a super refreshing and completely irresistible Mediterranean salad that you're sure to love.

Provided by grilledcheesesocial

Categories     Salad     Side Dish

Number Of Ingredients 16

1/3 cup olive oil
zest from 1 lemon
3 lemons (juiced (about 3/4 cup))
1 tbsp white balsamic reduction
1 clove garlic (minced)
1/4 tsp salt
5 cups cooked couscous (cooked in broth)
1 cup pitted castletrano olives (chopped)
7 oz crumbled feta (one small block)
1/2 cup tear drop peppers (or peppadews)
1/3 cup red onions (minced)
2 tbsp fresh dill (roughly chopped)
2 tbsp fresh parsley (roughly chopped)
2 tbsp fresh mint (roughly chopped)
2 tbsp fresh basil (roughly chopped)
1/2 tsp kosher salt

Steps:

  • Whisk together olive oil, lemon zest, lemon juice, white balsamic reduction, minced garlic and salt and set aside.
  • Prepare couscous according to the directions and fluff with a fork. Pour into a large mixing bowl to cool for at least 10 minutes.
  • Stir in Olive Oil and Lemon Dressing.
  • Add chopped olives, feta, peppers, and red onions and stir.
  • Stir in dill, parsley, mint, basil and salt.
  • Toss everything together and season with more salt and lemon juice if needed.

LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS



Lemon-Roasted Chicken with Olive Couscous image

If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings (4 cups couscous).

Number Of Ingredients 12

1 roasting chicken (5 to 6 pounds)
1 medium lemon, thinly sliced
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
3/4 teaspoon coarsely ground pepper
1/4 teaspoon salt
OLIVE COUSCOUS:
1 cup uncooked whole wheat couscous
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup coarsely chopped pitted green olives
1 tablespoon pine nuts

Steps:

  • Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.

Nutrition Facts :

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  • Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
  • Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  • Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

COUSCOUS WITH OLIVES AND LEMON



Couscous With Olives and Lemon image

From a saved page of an old Gourmet Magazine. I prefer to use Israeli couscous, the pearl type, however you need to check package directions for additional cooking time. This was a great side dish for "Recipe#60524" Marinated Lamb Chops. I also used kalamata olives and skipped the salt.

Provided by NurseJaney

Categories     Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons garlic, minced
3 tablespoons olive oil
1 3/4 cups vegetable broth
1/4 teaspoon salt
1 1/2 cups couscous
16 black olives, pitted and coarsely chopped
1/2 cup flat leaf parsley, chopped
1 1/2 teaspoons lemon zest, finely grated

Steps:

  • Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
  • Add water and salt and bring to boil.
  • Stir in remaining ingredients, cover pan and remove from heat.
  • Let stand 5 minutes.
  • Fluff with fork.

LEMON COUSCOUS RECIPE



Lemon Couscous Recipe image

This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.

Provided by Jaclyn

Categories     Side Dish

Time 10m

Number Of Ingredients 8

2 Tbsp extra virgin olive oil
1 1/2 tsp minced garlic ((1 large clove))
1 1/4 cups low-sodium chicken broth ((or vegetable broth))
1 tsp lemon zest
2 Tbsp fresh lemon juice
Salt
2 Tbsp chopped fresh parsley, (or more to taste (optional)*)
1 cup (6 oz) couscous ((not pearl couscous))

Steps:

  • Heat olive oil in a medium saucepan over medium-low heat.
  • Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
  • Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
  • Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
  • Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PEARL COUSCOUS WITH OLIVES AND ROASTED TOMATOES



Pearl Couscous with Olives and Roasted Tomatoes image

Categories     Blender     Olive     Tomato     Side     Roast     Vegetarian     Lemon     Mint     Healthy     Couscous     Parsley     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

For roasted tomatoes and dressing
2 pints red grape or cherry tomatoes (1 1/2 pound)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Steps:

  • Roast tomatoes and make dressing:
  • Preheat oven to 250°F.
  • Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
  • Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
  • Make couscous:
  • Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
  • Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
  • Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS



Lemon chicken with fruity olive couscous image

A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper

Provided by Good Food team

Categories     Dinner, Main course

Time 28m

Number Of Ingredients 11

4 skinless chicken breasts
juice 2 lemons
2 tbsp olive oil
1 tsp dried chilli flakes
3 garlic cloves , crushed
200g couscous
85g sultana
250ml hot chicken stock
85g pitted green olive
400g can chickpeas , drained
2 tbsp chopped flat-leaf parsley

Steps:

  • Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
  • Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
  • Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
  • Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.

Nutrition Facts : Calories 460 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium

COUSCOUS SALAD WITH OLIVES & RAISINS



Couscous Salad with Olives & Raisins image

There's plenty to like in this recipe, and you'll want to pair it with your next special meal.-Mya Zeronia, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups vegetable stock
1 package (10 ounces) couscous
2 tablespoons olive oil
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
3/4 cup sliced Greek olives
2/3 cup raisins
4 teaspoons finely chopped fresh mint

Steps:

  • In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely., In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.

Nutrition Facts :

Tips:

  • Use a good quality couscous. Look for couscous that is made from 100% semolina flour and that has a slightly nutty flavor.
  • Rinse the couscous before cooking. This will help to remove any dust or debris and will also help to prevent the couscous from sticking together.
  • Use a large pot or saucepan to cook the couscous. This will give the couscous plenty of room to expand.
  • Bring the water or broth to a boil before adding the couscous. This will help to ensure that the couscous cooks evenly.
  • Once the water or broth has come to a boil, add the couscous and stir. Then, cover the pot and remove it from the heat.
  • Let the couscous stand for 5 minutes, or until it has absorbed all of the liquid. Then, fluff the couscous with a fork and serve.
  • If you are using a flavored couscous, be sure to adjust the amount of salt and spices that you add to the recipe.
  • Couscous can be served as a side dish or as a main course. It can also be used in salads, soups, and stews.

Conclusion:

Couscous is a versatile and delicious grain that can be used in a variety of dishes. It is a good source of fiber and protein, and it is also low in calories. If you are looking for a healthy and easy-to-make side dish, couscous is a great option. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy.

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