Lemon Couscous makes for a perfect weeknight side dish. Pearl couscous cooked in chicken broth and lemon juice then drizzled with a zingy lemon herb vinaigrette.
CourseSide Dish
CuisineAmerican
Keywordlemon couscous
Prep Time5minutes?minutes
Cook Time10minutes?minutes
Total Time15minutes?minutes
¿ªÔÆÌåÓýs6?servings
AuthorMeghan Payne-Hensley
Ingredients
For the lemon couscous
3?cups?chicken stock
2?cups?pearl couscous
1?Tablespoon?butter
1?large?lemon, zested and juiced
1?teaspoon?kosher salt
For the lemon herb vinaigrette
1/2?cup?avocado oil
1/4?cup?water
1?large lemon?zested and juiced
1/2?teaspoon?kosher salt
1/4?teaspoon?black pepper
few cracks of black pepper
4?large?fresh basil leaves, torn
Instructions
In a medium saucepan, bring chicken stock to a boil. Add couscous, butter, juice of one lemon juice and salt. Cover and cook for 8 to 10 minutes, until liquid is almost completely absorbed and couscous is tender. Remove from heat and stir in the zest of one lemon.
While the couscous is cooking, make the vinaigrette. Add all the vinaigrette ingredients to a food processor and pulse until it comes together and the basil is in small pieces. Pour into a jar and store in the refrigerator. Shake before use.
Drizzle desired amount of vinaigrette onto the couscous and serve.
