Side

Lemon Herb Couscous

Fluffy couscous with butter, lemon, parsley and mint. Ready in about 10 minutes.

⏱ 13 min (5 min prep, 8 min cooking) 🍽 Serves 6 · about 2/3 cup quickbudget vegetarian
📅 Add to my plan

ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Couscous

  • 1½ cup Couscous
  • 2 cup Vegetable broth, low-sodium (or chicken broth)
  • 2 tbsp Butter, salted
  • ¼ tsp Table salt

  • Flavor

  • 1 Lemon, zest and juice
  • ½ cup Fresh parsley, chopped
  • ¼ cup Fresh mint, chopped
  • 3 Green onions, thinly sliced

Make it yourself

Make the vegetable stock yourself → Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: medium saucepan with lid, fork.

  1. Bring the broth, butter and salt to a boil in a saucepan.
  2. Stir in the couscous, cover, take off the heat and let stand 5 minutes.
  3. Fluff with a fork and stir in the lemon zest, 2 tablespoons lemon juice, parsley, mint and green onions.
Make aheadKeeps 4 days in the fridge; serve cold as a salad or reheat to 165°F.
↺ LeftoversToss cold leftovers with chickpeas and cucumber for lunch.
🧒 With kidsKids can zest the lemon with grown-up help.
Dairy-free swapUse olive oil instead of butter.

Goes well with

🐟 Lemon-Garlic Baked Salmon🍗 Simple Roast Chicken

Good to know

Stock vs. broth Cooking Fats Compared Salted vs. unsalted butter Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits