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Couscous

Couscous

Light, fluffy, and endlessly versatile, this classic couscous comes together in under 20 minutes and pairs beautifully with roasted vegetables, grilled proteins, or a simple salad. Toasted in olive oil before steaming in warm broth, each grain stays perfectly separate and soaks up a bright blend of lemon, herbs, and garlic.

4 servings · Prep 5 min · Cook 12 min · Total 17 min

Mediterranean · Side Dish

Ingredients

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  • 1.5 cup couscous plain, uncooked
  • 1.75 cup vegetable broth low-sodium preferred
  • 2 tbsp olive oil extra-virgin
  • 3 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest from about half a lemon
  • 0.25 cup fresh parsley roughly chopped
  • 1 tbsp unsalted butter

Equipment

  • Stovetop
  • Grill
  • Saucepan
  • Pot
  • Fork
  • Lid
  • Measuring Cups
  • Pan
  • Measuring Spoons
  • Saucepan (5 Quarts)
  • Dipping Fork

Instructions

  1. In a medium #[Saucepan] over ^[medium heat], warm the @[Olive Oil]. Add the @[Garlic] minced and sauté for about ~[1 minute], stirring frequently, until fragrant but not browned.
  2. Add the dry @[Couscous] to the pan and stir to coat with the @[Olive Oil]. Toast for ~[2 minutes], stirring often, until the @[Couscous] smells nutty and turns very lightly golden.
  3. Pour in the @[Vegetable Broth] and add the @[Salt] and @[Black Pepper]. Bring to a boil, then immediately remove from heat. If using, stir in the @[Butter]. Cover tightly with a lid and let the @[Couscous] steam undisturbed for ~[5 minutes].
  4. Remove the lid and fluff the @[Couscous] thoroughly with a fork, separating all the grains. Drizzle with @[Lemon Juice], sprinkle in the @[Lemon Zest] and @[Fresh Parsley], and toss gently to combine. Taste and adjust seasoning as needed. Serve warm.