Lemon Thyme Couscous Recipes

LEMON THYME COUSCOUS

Lemon Thyme Couscous image

I love this as a simple side dish to so many things. You could also use it as a base for a salad, and add some roasted vegetables to round it out.

Provided by Sackville

Categories Potluck

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

500 g couscous
4 tablespoons fresh lemon thyme
1 tablespoon instant bouillon granules
1 lemon, zest of
1 lemon, juice of
4 tablespoons fresh parsley, finely chopped
4 tablespoons olive oil

Steps:

Put the couscous in a heatproof dish.
Add the thyme, bouillon powder, most of the lemon zest and juice.
Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
Fluff with a fork and stir in the parsley and olive oil.
Season to taste, garnish with the remaining lemon zest and serve.

RED SNAPPER PAPILLOTES WITH LEMON AND THYME

Red Snapper Papillotes with Lemon and Thyme image

Categories Bake Quick & Easy Low/No Sugar Lemon Snapper Winter Thyme Gourmet

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 sheets 12-inch-wide heavy-duty foil (each about 15 inches long)
two 6-ounce red snapper fillets, pin bones removed
2 tablespoons extra-virgin olive oil
freshly ground black pepper
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme leaves
6 very thin lemon slices (about 1/16 inch thick)
Accompaniment if desired: Vegetable Couscous with Black Olives

Steps:

Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes.
Fold each sheet of foil in half crosswise to crease, and then unfold.
On a plate coat red snapper fillets with oil and sprinkle with pepper and salt to taste. On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, 1/4 teaspoon thyme, and half of any oil remaining on plate. Top each fillet with 3 lemon slices.
Working with 1 foil package (papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed. Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.
Serve papillotes with couscous.

LEMON COUSCOUS

Lemon Couscous image

This recipe goes with fish entrees, has a delicious lemon zip and is easy to make! From Cooking Light.

Provided by CaliforniaJan

Categories Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onion
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.

LEMON COUSCOUS

Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

Ingredients

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

HERBED COUSCOUS WITH LEMON

Herbed Couscous with Lemon image

Categories Herb Side Vegetarian Quick & Easy Low Cal Lemon Vegan Thyme Couscous Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 7

Ingredients

3/4 cup water
1/4 teaspoon freshly grated lemon zest
a rounded 1/4 teaspoon dried thyme
1/2 cup couscous
1/4 cup packed freshly parsley leaves, minced
1 tablespoon olive oil
fresh lemon juice to taste

Steps:

In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.

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LEMON THYME COUSCOUS - FOOD | DRINK | RECIPES

Method. Sprinkle the couscous into a heatproof dish. Add the thyme and bouillon powder, lemon zest and juice. Stir well. Add 900ml boiling water, cover and leave to stand for 10 minutes until the liquid has been absorbed. Fluff up with a fork and stir in the parsley and olive oil. Season to taste and garnish with lemon zest.
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