Herb And Lemon Couscous Recipes

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LEMON COUSCOUS RECIPE



Lemon Couscous Recipe image

This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.

Provided by Jaclyn

Categories     Side Dish

Time 10m

Number Of Ingredients 8

2 Tbsp extra virgin olive oil
1 1/2 tsp minced garlic ((1 large clove))
1 1/4 cups low-sodium chicken broth ((or vegetable broth))
1 tsp lemon zest
2 Tbsp fresh lemon juice
Salt
2 Tbsp chopped fresh parsley, (or more to taste (optional)*)
1 cup (6 oz) couscous ((not pearl couscous))

Steps:

  • Heat olive oil in a medium saucepan over medium-low heat.
  • Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
  • Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
  • Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
  • Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

OUR FAVORITE LEMON HERB COUSCOUS SALAD



Our Favorite Lemon Herb Couscous Salad image

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

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

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



Couscous With Herbs and Lemon image

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

1 medium onion, finely chopped
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
3/4 cup water
1 1/4 cups vegetable broth (10 fl oz) or 1 1/4 cups chicken broth
1 (10 ounce) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/4 cup finely chopped of fresh mint
1 -3 tablespoon fresh lemon juice (or to taste)
salt and pepper

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

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 46m

Yield 4

Number Of Ingredients 17

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
  • Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  • Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

HERBED COUSCOUS



Herbed Couscous image

this herbed couscous recipe is a quick and super tasty side dish that will take your mid-week dinners to a whole other level. It's made with pearl couscous, garlic, herbs and a little lemon. The best part? It's ready in about 20 minutes and the pairing possibilities are endless!

Provided by Aline Shaw

Categories     Side Dish

Time 25m

Number Of Ingredients 9

1 cup of dry couscous
1 garlic clove minced, or a tsp of Brazilian Sofrito
1/2 onion (diced)
1 sprig of thyme
1 bay leaf
2 tbsp of olive oil
salt to taste
1 lemon (zested)
1 tbsp of roughly minced parsley

Steps:

  • heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
  • sautée onion until transparent, about 2-3 mins
  • add garlic and sautée until frangrant, about 1 minute
  • add dry couscous and stir
  • add salt, stir
  • add water* thyme and bay leaf
  • bring it to a boil then reduce to a slow simmer
  • cover and let it simmer until all the water has been absorbed (about 10 mins)
  • after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
  • add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine

LEMON AND HERB COUSCOUS



Lemon and Herb Couscous image

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

1 1/2 cups israeli couscous
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons lemon juice
1 teaspoon lemon zest, finely grated
1 cup English cucumber, diced (about 1/2 of an English cucumber)
1 large tomatoes, diced
1/2 cup fresh herb, coarsely chopped (any combination of fresh parsley, cilantro, basil, dill or mint)
1/3 cup raisins
1/4 cup walnuts, toasted and chopped
freshly ground salt and black pepper

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

COUSCOUS WITH HERBS AND LEMON



Couscous with Herbs and Lemon image

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

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste

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.

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