Lemon Couscous Recipe

Overhead view of fluffy lemon couscous garnished with fresh parsley and lemon wedges in a large speckled serving bowl with a vintage serving spoon on a light gray surface.

This lemon couscous is light, fluffy, and full of fresh lemon flavor. Made with fine couscous, fresh parsley, lemon zest, lemon juice, and olive oil, this quick and easy side dish pairs perfectly with chicken, seafood, and Mediterranean-inspired meals.

Prep Time5

Cook Time5

Total Time10

Servings: servings

Calories: 197kcal

Author: Sandra

Ingredients

1 cup chicken broth low-sodium broth or water
1 tablespoon olive oil plus more for serving
½ teaspoon kosher salt or to taste (Note 2)
1 cup fine couscous instant French-style (Note 1)
1 medium lemon zest and juice (1-2 tablespoons juice)
2 tablespoons chopped fresh parsley
Freshly ground black pepper to taste

Instructions

In a medium saucepan, combine the 1 cup chicken broth, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Bring to a full boil over medium-high heat.
Remove the saucepan from the heat. Immediately stir in 1 cup fine couscous until evenly moistened, then cover tightly with a lid. Let stand undisturbed for 5 minutes. (Note 3)
Remove the lid and gently fluff the couscous with a fork to separate the grains. Avoid stirring aggressively, which can make the couscous gummy.
Stir in the lemon zest, 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley, and black pepper. Taste and add additional 1 tablespoon lemon juice or salt if desired. (Note 4)
Transfer to a serving bowl and drizzle lightly with olive oil before serving.

Notes

Use fine instant couscous for this recipe, not pearl couscous (Israeli couscous), which requires a different cooking method and longer cook time.
If using salted broth, reduce the salt slightly and season to taste at the end.
Keep the lid on during the full resting time. The trapped steam is what cooks the couscous and keeps it light and fluffy.
Start with 1 tablespoon lemon juice for a balanced flavor, then add more if you prefer a brighter lemon flavor.

Storage

Store leftover lemon couscous in an airtight container in the refrigerator for up to 3 days.

Reheating

Microwave individual portions in 20 to 30-second intervals until warmed through. If the couscous seems dry, add a small splash of water or broth before reheating and fluff with a fork before serving.

Nutrition