Best 3 Herb And Lemon Couscous Recipes

Embark on a culinary journey to the vibrant flavors of the Mediterranean with our Herb and Lemon Couscous recipe. This delightful dish combines the nutty goodness of couscous with a refreshing burst of herbs and citrus. Perfect for a light and flavorful meal, our Herb and Lemon Couscous is a versatile side dish that complements a variety of main courses.

In this article, we present not just one, but three enticing variations of Herb and Lemon Couscous. Each recipe offers a unique twist on this classic dish, catering to diverse tastes and preferences. From the simplicity of our basic Herb and Lemon Couscous to the savory richness of our Roasted Vegetable and Herb Couscous, and the zesty tang of our Lemon and Feta Couscous, we have something for every palate.

Our basic Herb and Lemon Couscous recipe is a culinary canvas waiting to be adorned with your favorite additions. Simply combine couscous, herbs, lemon zest, and a hint of garlic for a quick and easy side dish. For a more substantial meal, our Roasted Vegetable and Herb Couscous adds a medley of roasted vegetables, creating a colorful and flavorful dish. And if you crave a tangy treat, our Lemon and Feta Couscous introduces a delightful combination of lemon, feta cheese, and fresh herbs for a refreshing and tangy delight.

Whichever recipe you choose, our Herb and Lemon Couscous is sure to tantalize your taste buds and transport you to the sun-kissed shores of the Mediterranean. So, gather your ingredients, let your creativity shine, and prepare to indulge in a culinary experience that celebrates the vibrant flavors of herbs and lemon.

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

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 46m

Yield 4

Number Of Ingredients 17

Ingredients

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

LEMON AND HERB COUSCOUS

Lemon and Herb Couscous image

From inspiredtaste.com: "We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors to marry and mingle, making for an even more delicious salad. One note, here. If you are planning to make ahead of time, keep the tomatoes and walnuts separate until you;re ready to serve. This way they will remain crisp."

Provided by Paris D

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups israeli couscous
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons lemon juice
1 teaspoon lemon zest, finely grated
1 cup English cucumber, diced (about 1/2 of an English cucumber)
1 large tomatoes, diced
1/2 cup fresh herb, coarsely chopped (any combination of fresh parsley, cilantro, basil, dill or mint)
1/3 cup raisins
1/4 cup walnuts, toasted and chopped
freshly ground salt and black pepper

Steps:

In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : Calories 309.8, Fat 12.6, SaturatedFat 1.6, Sodium 16.9, Carbohydrate 43.3, Fiber 3.3, Sugar 6.6, Protein 7

HERB AND LEMON COUSCOUS

Herb and Lemon Couscous image

A good, easy and quick side for chicken or fish. Do not use the pearl type couscous.

Provided by Mikekey *

Categories Pasta Sides

Time 10m

Number Of Ingredients 7

Ingredients

1 1/4 c chicken broth, low-fat
1 tsp dried parsley
1 tsp dried chives
1 tsp dried basil
1 lemon, juice and zest of
1/4 tsp salt
1 c couscous, uncooked (not israeli type)

Steps:

1. Combine all ingredients EXCEPT couscous in a saucepan and bring to a boil.
2. Remove from heat and stir in couscous. Cover and let stand off heat for 5 minutes.
3. Fluff with a fork and serve.

Tips:

Use fresh herbs for the best flavor. Dried herbs can be used, but they will not have the same intensity of flavor as fresh herbs. If you don't have fresh herbs on hand, use 1/4 teaspoon of dried herbs for every 1 tablespoon of fresh herbs called for in the recipe.
Don't overcook the couscous. Couscous only takes a few minutes to cook, so be careful not to overcook it. Overcooked couscous will be mushy and unpleasant to eat.
Fluff the couscous with a fork before serving. This will help to separate the grains of couscous and make it light and fluffy.
Serve the couscous immediately. Couscous is best served immediately after it is cooked. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days. When you're ready to serve, simply reheat it in the microwave or on the stovetop.

Conclusion:

Herb and lemon couscous is a delicious and versatile dish that can be served as a side dish, main course, or salad. It is easy to make and can be tailored to your own taste preferences. With its fresh, lemony flavor and fluffy texture, herb and lemon couscous is a surefire hit with everyone who tries it.