Couscous With Herbs And Lemon Recipes
OUR FAVORITE LEMON HERB COUSCOUS SALAD
We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes approximately 8 (1 cup) servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
- Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : ServingSize 1 cup, Calories 219, Protein 5 g, Carbohydrate 29 g, Fiber 2 g, Sugar 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 160 mg
COUSCOUS WITH HERBS AND LEMON
A typical North African dish, made delicious with parsley, mint, basil and lemon! A great side to meat dishes. Adapted from Gourmet magazine(July/2003). Due to some reviews I have updated the recipe, adding more garlic and lemon juice.
Provided by Sharon123
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
- Add garlic and cook, stirring, 30 seconds.
- Add water and broth and bring to a boil.
- Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Serve and enjoy!
- For vegetarian do not use Chicken Broth.
Nutrition Facts : Calories 231.9, Fat 4.9, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 39.7, Fiber 3.2, Sugar 0.9, Protein 6.7
COUSCOUS WITH HERBS AND LEMON
Categories Citrus Herb Side Picnic Quick & Easy Mint Summer Couscous Parsley Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
- Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
LEMON AND HERB COUSCOUS
From inspiredtaste.com: "We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors to marry and mingle, making for an even more delicious salad. One note, here. If you are planning to make ahead of time, keep the tomatoes and walnuts separate until you;re ready to serve. This way they will remain crisp."
Provided by Paris D
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
- Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
- Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : Calories 309.8, Fat 12.6, SaturatedFat 1.6, Sodium 16.9, Carbohydrate 43.3, Fiber 3.3, Sugar 6.6, Protein 7
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