Lemon Herb Couscous
This couscous is the ultimate bright and herbaceous side dish!
Servings: 3 cups (cooked)
Ingredients
- 1.5 cups Water or chicken broth; see note
- 1 cup Pearl Couscous uncooked
- 1 Lemon juice and zest
- 1/2 teaspoon Kosher Salt adjust to taste
- 1/4 teaspoon Black Pepper adjust to taste
- 1 teaspoon Extra Virgin Olive Oil adjust to taste
- 1 tablespoon Fresh Dill chopped
- 1/4 cup Fresh Parsley chopped
Instructions
- Bring water/broth to a boil. Pour in the uncooked pearl couscous.
- Cover the pot, turn the heat to low, and cook for about 10 minutes until the liquid is absorbed and the couscous is cooked through.
- Once cooked, uncover the pot. Fluff the couscous with a spoon. Add the juice and zest of 1 lemon, salt and pepper, olive oil, fresh dill, and fresh parsley. Stir to combine. Taste and adjust ingredients as needed.
Notes
Note: I used water with a spoonful of Low Sodium Roasted Chicken Better Than Bouillon to add some extra flavor. I almost always use Better than Bouillon in place of liquid broth, but you could also just use water or regular chicken/vegetable broth.
Nutrition
Calories: 239kcal | Carbohydrates: 48g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 403mg | Potassium: 175mg | Fiber: 4g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 1mg
