Looking for a simple but delicious couscous with lemon zest and chopped parsley? Then you should try making this recipe. You will have it ready in under 15 minutes from start to finish and you don’t need a lot of effort to make it. As Couscous has a neutral taste, it will fit well with almost any type of meat or fish.
This simple lemon couscous with chopped parsley goes well with meat and fish, or you can enjoy it near some vegetables. Also, it has a beautiful golden color that is so attractive that it whets your appetite. The fact that it doesn’t require boiling is a massive plus for us when we don’t have time to spend a few hours in the kitchen.
Moreover, there is the option to use the whole Couscous for an extra supply of nutrients.
Now, I will show you a very easy method of how you can prepare the Couscous. Even though the recipe is very simple, it is also very delicious.
Besides, it requires only a few simple ingredients that give us a spectacular result: light, fragrant with citrus and aromatic herbs.
Interested?
Let me share with you my easy and delicious recipe for how to cook this lemon and parsley couscous.
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Needed Ingredients:
- 1 cup Couscous
- 1 cup Boiled Water
- 1 teaspoon Lemon Zest
- ¼ cup Fresh Parsley
- 2 tablespoons of Extra virgin Olive Oil
- 2 tablespoons of Lemon Juice
Step-by-step Instructions:
Pour into a bowl the amount of couscous you want to cook.
Wash well a lemon and shredd a little bit of the lemon zest over the couscous.
Now, is the time to add salt, and pepper to your taste and other dried spices that your family prefers to eat.
Right after that, add two tablespoons of extra virgin olive oil. If you want, you can replace the oil with two tablespoons of butter.
Mix well all the ingredients so that each couscous granule is well-flavored and oiled.
Now, we should keep the ratio of 1:1 of couscous to water. That means that if we used a small cup of couscous, we should use the same small cup to add water. If you want to get even better and tastier results, replace the water with a meat broth or homemade vegetable broth.
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Mix well again all the ingredients and cover the bowl with a cap for about 8-10 minutes.
When the couscous has absorbed all the liquid, add two tablespoons of lemon juice over it.
In the end, add aromatic herbs that you would like to eat.
Quick Note: Regarding the aromatic herbs. It all depends on what food you want to serve the Couscous. In my case, I used chopped parsley because I served the Couscous with a grilled chicken that I also seasoned with chopped parsley.
Let me give you some more examples:
If you have to serve the Couscous next to a vegetable stew, some fresh basil would fit perfectly.
If you plan to do the Couscous with fish, you could even omit the herbs. In that way, you will not cover the taste of the fish. If you still want to flavor the Couscous near a fish and want to go safe, then use the same aromatic herbs that you used when you flavored the fish.
Mix well all the ingredients and serve on your plate.
As I said earlier, today, I decided to serve the Couscous near a Grilled Chicken. If you’re interested in the recipe, see our recipe on how to cook a succulent chicken in the oven.
Recipe Card:
Couscous With Lemon and Parsley
Ingredients
- 1 cup Couscous
- 1 cup Boiled Water
- 1 tsp Lemon Zest
- ¼ cup Fresh Parsley
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
Instructions
- Pour into a bowl the amount of couscous you want to cook.
- Add the zest of a lemon.
- Add salt and Pepper to your taste. At this step, you can also add other dried spices that your family prefers to eat.
- Add two tablespoons of extra virgin olive oil. If you want, you can replace the olive oil with two tablespoons of butter.
- At this step, mix well all the ingredients so that each couscous granule is well-flavored and oiled.
- Add the same amount of water as you used the Couscous. In other words, use the ratio of 1:1 water to Couscous.
- Mix well again all the ingredients and cover the bowl with a cap for about 8-10 minutes.
- When the couscous has absorbed all the liquid, add two tablespoons of lemon juice.
- Add the aromatic herbs.
- Mix well all the ingredients and serve to your plates.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Nutrition Estimates
Answering Your Questions:
Many people confuse Couscous with bulgur because both are made from wheat grains, but they are different garnishes. The Couscous is finer and faster to prepare.
Yes. Of course, you can freeze and later reheat the Couscous, but to be honest, it makes no sense doing this because you can prepare fresh couscous in just a few minutes.
If you still decided to keep the Couscous in the fridge, try to consume it in the next two days.
For sure, it depends on person to person, but as a general rule, for cereals, you need to serve 60 grams of dried groats per serving.
As I said earlier, use a 1:1 ratio for water to Couscous.
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