Lemon Veggie Couscous Recipes

TUSCAN COUSCOUS WITH LEMON BASIL DRESSING

Steps:

• In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
• Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
• In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
• Just before serving, add tomatoes; toss gently. Serve warm.

LEMON COUSCOUS

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.

LEMON COUSCOUS RECIPE

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.

EASY LEMON COUSCOUS

Steps:

• Gather the ingredients.
• In a medium sauce pot, bring the chicken broth, lemon juice, and lemon zest to a boil.
• In a medium bowl, combine couscous and salt.
• Pour boiling broth over couscous and allow to sit, covered for 10 minutes, or until the broth is absorbed.
• Fluff couscous with a fork and serve immediately.

OUR FAVORITE LEMON HERB COUSCOUS SALAD

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.

VEGETABLE COUSCOUS

Steps:

• In a 2 quart saucepan over high heat, heat the broth to boiling. Remove it from the heat and stir in the couscous. Cover and let it stand (off the heat) for 5 (or up to 10 minutes) to allow the couscous to absorb the broth. Fluff it with a fork
• Meanwhile, heat the oil in a 10 inch skillet over medium heat. Once the oil is hot, cook the mushrooms, onions, peppers, ginger and garlic until the vegetables are tender-crisp. Stir the mixture often while it is cooking.
• When the vegetables are cooked, stir in the soy sauce and lemon juice. Pour it over the cooked couscous, mix it all together and heat it through.

VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS

Steps:

• For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
• Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
• In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE

Steps:

• Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
• Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
• Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

LEMON VEGGIE COUSCOUS

Steps:

• In a small saucepan, bring 1 1/4 cups reduced-sodium chicken broth to boiling. Remove from heat; stir in 1 cup whole wheat couscous. Cover and let stand 5 minutes. Meanwhile, in a medium skillet cook 3/4 cup chopped zucchini and 1/3 cup chopped red onion in 2 teaspoons hot olive oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with 1/4 cup chopped jarred roasted red sweet pepper, 1 tablespoon snipped fresh oregano, and 2 teaspoons finely shredded lemon peel. Season to taste with freshly ground black pepper.