Lemon, olive and parsley couscous
This Lemon, Olive, and Parsley Couscous is a refreshing dish featuring bright lemon flavors paired with rich olives and fresh parsley. It's an easy-to-make option for a healthy side or light main course.
Cook time 0 min
Prep time 15 min
Ingredients:
1 cup couscous1 cup olives
1 cup fresh parsley
1 tbsp olive oil
2 tbsp lemon zest
1/3 cup lemon juice
Lemon, olive, and parsley couscous is a refreshing and zesty dish that is perfect for any meal. This easy-to-make recipe combines bright and tangy lemon flavors with the rich taste of olives and fresh parsley. Ideal as a side dish or a light main course, this couscous recipe is both healthy and delicious.
Instructions:
- Bring 1 cup (240ml) of water to a boil in a medium-sized pot. You can optionally add a pinch of salt for flavor.
- Once boiling, remove the pot from heat and add the couscous. Stir briefly to combine.
- Cover the pot with a lid and let it sit for about 5 minutes, or until all the water is absorbed and the couscous is tender.
2. Fluff the Couscous:
- After the couscous has absorbed all the water, fluff it with a fork to separate the grains.
- In a large mixing bowl, combine the fluffed couscous, sliced olives, and chopped parsley. Mix gently to ensure even distribution.
- In a small bowl, whisk together the olive oil, lemon zest, and lemon juice until well combined.
- Pour the lemon dressing over the couscous mixture. Toss everything together gently to coat the couscous thoroughly with the dressing.
- Taste for seasoning and add salt or pepper as needed.
- Transfer to a serving platter or individual bowls.
- Garnish with additional chopped parsley or a sprinkle of lemon zest if desired.
- Serve the Lemon, Olive, and Parsley Couscous immediately as a refreshing side dish or a light meal.
Lemon, olive, and parsley couscous is a versatile and vibrant dish that can complement many meals. Its bright and tangy flavor profile makes it a crowd-pleaser, while its simplicity makes it a go-to recipe for quick, nutritious meals. Enjoy this couscous as a standalone dish or pair it with grilled meats, fish, or vegetables to complete your meal.
Lemon, olive and parsley couscous FAQ:
Let the couscous sit covered for about 5 minutes after adding the boiling water. This allows it to absorb the water fully and become tender.
You can use any type of olives, such as green or black olives, depending on your taste preference. Make sure they are pitted and sliced before adding to the couscous.
Yes, you can prepare the couscous ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Just remember to mix it well and add a little olive oil before serving.
For a gluten-free alternative, you can use quinoa, bulgur (if tolerated), or cauliflower rice as a substitute for couscous in this recipe.
The couscous is done when all the water has been absorbed and it appears fluffy. If it’s still hard after 5 minutes, add a little more hot water, cover, and let it sit for another couple of minutes.
Tips:
- Use high-quality olives to enhance the flavor of the dish. You can choose between green or black olives based on your preference.
- Toast the couscous lightly in olive oil before adding water or broth to give it a deeper, nuttier flavor.
- Allow the couscous to sit covered for a few minutes after cooking to ensure it absorbs all the flavors and becomes fluffy.
- Mix the lemon zest and lemon juice in with the couscous while it's still warm for better absorption of the zesty flavor.
- Garnish with extra fresh parsley and a drizzle of olive oil before serving for added freshness and richness.
Nutrition per serving
4 ServingsCalories 140kcal
Protein 3.17g
Carbohydrates 18g
Fiber 2.27g
Sugar 0.60g
Fat 10g
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