Best Lemony Herb Couscous - How To Make Couscous - Delish

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Yields: 4 serving(s)Prep Time: 5 minsTotal Time: 20 minsCal/Serv: 241

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Couscous often gets forgotten about and honestly, I don't know why. It's much easier to make than most grains or pastas and you can take the flavor profile with it anywhere. A simple drizzle of olive oil and lemon juice is our favorite way to serve it, but the possibilities are endless.

Are there different types of couscous?

Yes! There is the tiny bead, "standard" couscous, and then the puffier pearl couscous. This recipe is for the standard couscous, which cooks up very quickly, and absorbs stock like nobody's business.

How do I cook couscous?

Couscous is amazingly easy to cook. For every cup of dry couscous, simply bring 1 1/2 cups of water or broth to a boil, then turn off heat, add your couscous, cover, and let sit 10 minutes. Easy peasy.

How should I serve couscous?

The best part about couscous is how versatile it is. It can be used in place of any pasta or grain. Replace the chickpeas or add it into this Chickpea Mediterranean Salad or serve it with Chicken Curry!

How do I store leftovers?

Leftover couscous should be stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 6 months. To reheat, toss in a microwave safe bowl with a splash of water and reheat until fluffy.

Tried this classic side dish? Let us know how it came out in the comments below!

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Ingredients

See All Nutritional Information

1 cup
couscous
1 1/2 cups
low-sodium chicken broth
2 Tbsp.
extra-virgin olive oil
Juice of 1/2 a lemon
2 Tbsp.
freshly chopped parsley
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes

Directions

1. Step 1Rinse couscous under cold water until water runs clear.
2. Step 2In a medium saucepan over medium heat, bring broth to a boil. Add couscous, then cover with a lid and remove from heat. Let sit 10 minutes, then fluff with a fork.
3. Step 3Add oil, lemon juice, and parsley. Season with salt, pepper, and a pinch of red pepper flakes.