Fluffy Lemon Herb Couscous
Light, fluffy couscous scented with lemon, garlic, and fresh herbs, ready in 10 minutes and perfect beside tagines or grilled meats.
Pro Tips
Toast dry couscous in 1 teaspoon olive oil for 2 minutes for a nuttier flavor.
Zest the lemon before juicing to capture the oils without mess.
Use a wide fork to fluff for distinct grains.
Warm the serving bowl so steam does not condense and make the couscous soggy.
Fold herbs in gently at the end to preserve color and fragrance.
This nourishing fluffy lemon herb couscous recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
FAQs about Recipes
Can I make couscous ahead of time?
Yes. Fluff after steaming, cool uncovered 10 minutes, then cover and refrigerate up to 3 days. Re-fluff with a fork after reheating.
What is the best liquid-to-couscous ratio?
For instant couscous, use a 1:1 ratio by volume. For firmer grains reduce liquid by 2 tablespoons per cup; for softer add 2 tablespoons.
Can I use chicken broth instead of vegetable broth?
Absolutely. Low-sodium chicken broth adds savory depth. Adjust salt to taste since broths vary.
Why is my couscous gummy?
Too much liquid or stirring while it steams can cause clumping. Stick to a 1:1 ratio, cover tightly, and wait 5 minutes before fluffing.
Is couscous gluten-free?
No. Couscous is made from durum wheat semolina and contains gluten.
Tags
Fluffy Lemon Herb Couscous
This Fluffy Lemon Herb Couscous recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Ingredients
Couscous Base
Finishers
Optional Add-Ins
Instructions
Heat the broth
In a medium saucepan, bring the broth, olive oil, garlic, and salt to a steady boil over medium-high heat.
Add couscous and cover
Remove from heat, stir in couscous, cover tightly with a lid, and let stand undisturbed for 5 minutes.
Fluff and season
Uncover and fluff gently with a fork until grains separate. Fold in lemon juice, lemon zest, and black pepper.
Finish with herbs and serve
Gently fold in parsley and mint. Taste and adjust salt or lemon. Garnish with almonds and red pepper flakes if using.
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Comments (1)
This recipe looks amazing! Can't wait to try it.
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