Best 3 Lemon And Herb Couscous Recipes
Embark on a culinary journey to the Mediterranean with our tantalizing Lemon and Herb Couscous. This delightful dish bursts with vibrant flavors and textures, offering a refreshing and aromatic experience. Prepare to be captivated by the zesty blend of lemon, fragrant herbs, and tender couscous. Our collection features three delectable variations to satisfy every palate. Dive into the classic Lemon and Herb Couscous for a simple yet satisfying treat. Indulge in the vibrant flavors of the Lemon and Herb Couscous with Roasted Vegetables for a hearty and colorful meal. Or, elevate your taste buds with the exquisite Lemon and Herb Couscous with Grilled Shrimp, a seafood lover's delight. Each recipe promises a unique culinary adventure, showcasing the versatility and deliciousness of this beloved North African dish.
Here are our top 3 tried and tested recipes!
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
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
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
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
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
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
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:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
- Use fresh herbs: Fresh herbs will give your couscous a more flavorful and aromatic taste. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't overcook the couscous: Couscous cooks very quickly, so be careful not to overcook it. It should be tender but still slightly firm to the bite.
- Let the couscous rest: After you cook the couscous, let it rest for a few minutes before fluffing it with a fork. This will help the couscous absorb all of the flavors.
Conclusion:
Lemon and herb couscous is a delicious and easy-to-make dish that's perfect for a light lunch or dinner. It's also a great way to use up leftover vegetables. With its bright and flavorful taste, lemon and herb couscous is sure to be a hit with your family and friends.
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