Lemon Couscous
This fresh-and-flavorful lemon couscous is super easy, fast to make, and budget-friendly. It's a delicious summer salad and side dish that is a breeze to customize, keeps well for days, and requires no cooking.
Servings: 4 servings
Calories: 235kcal
Ingredients
- 1 cup (180 grams) instant couscous, uncooked
- 1 cup (240 ml) boiling water
- ½ teaspoon salt, or more to taste
Dressing
- 3 tablespoon lemon juice
- 1 lemon, zest
- ¼ teaspoon grated garlic
- 2 tablespoon extra virgin olive oil
- ⅛ tsp black pepper, plus more to taste
- 3 Tablespoon chopped parsley (cilantro or dill are fine)
Instructions
- Place the cous cous into a large heatproof salad bowl (a metal or glass container is fine), add the salt, and pour boiling water or broth over it. Cover with a lid and leave for 8 minutes, or according to package directions, until fluffy and the liquid has been absorbed.
- Fluff with a fork through the couscous until the grains are separated and fluffy.
Lemon dressing
- Place all the dressing ingredients in a jar with a lid and give it a good shake.
- Add the dressing and parsley to the couscous, then toss well to combine. Taste and adjust the seasoning according to your taste.
- It's ready to serve immediately, or you can refrigerate it until you're ready to enjoy it. It can be served cold or at room temperature.
Notes
- Couscous: usually the couscous to water ratio is 1:1; however, different brands might vary in the proportion of liquid. Make sure you read the package instructions and adjust the recipe accordingly. Note: the nutritional values are only estimates for 1 serving. They are provided by an online nutrition calculator and should not be considered a substitute for a nutritionist’s advice.
Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 90mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg