Lemon Herb Couscous with Almonds

This light and lemony couscous is the perfect side dish alternative when you’re bored of
rice or pasta!

Lemon Parsley Couscous with Almonds by PictureTheRecipe.com I just returned from a wonderful and adventure packed vacation from Jamaica (food and recipes to come soon!) and as with any vacation/ occasion I gorged on the food. So when I returned I was in the mood for lighter home cooking and a change of pace from all the meat I’d been eating. So I decided to make a lovely Moroccan Chickpea Stew chock full of veggies (next recipe on the blog ;-) ). To deviate from the usual rice I made a light and delicious couscous to go with it.

Lemon Herb Couscous with Almonds by PictureTheRecipe.com This form of Middle Eastern/North African  pasta  is super easy and quick (less than 10 minutes) to cook making it perfect as a side for meat or stews for a weeknight meal. But, before I share with you the main dish the couscous was an accompaniment to, I thought I should share  my favorite way of preparing couscous in the first place. It’s as simple as this…

Lemon Herb Couscous with Almonds Recipe by PictureTheRecipe.com (Part-1) Lemon Herb Couscous with Almonds Recipe by PictureTheRecipe com (Part-2) Lemon Herb Couscous with Almonds Recipe by PictureTheRecipe com

Lemon Herb Couscous with Almonds
Serves 2
This light and lemony couscous is the perfect side dish alternative when you’re bored of rice or pasta!
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Prep Time
5 min
Cook Time
6 min
Total Time
12 min
Prep Time
5 min
Cook Time
6 min
Total Time
12 min
Ingredients
  1. 1 cup instant couscous
  2. 2 cups chicken/vegetable stock
  3. 1 tbsp butter
  4. 1 tbsp olive oil
  5. 1/4 onion, finely chopped
  6. 2 cloves garlic
  7. Juice of 1/2 lemon
  8. Salt & pepper, to taste
  9. Handful of flat leaf (Italian) parsley
  10. 1/4 - 1/3 cup sliced almonds
Instructions
  1. - Finely dice 1/4 onion and mince 2 cloves of fresh garlic.
  2. - Melt and heat some butter in the pan along with the olive oil.
  3. - Add the chopped onion to pan and sauté till it turns soft and translucent (2-3 minutes) on medium heat. Then add the minced garlic and sauté for another minute.
  4. - Add the chicken stock (or vegetable stock to keep it vegetarian) to the pan and bring it to a boil on high heat. {I used a chicken bouillon cube and 2 cups of water to make a stock}
  5. - Season the stock with salt and pepper according to your taste, keeping in mind if the stock/broth or bouillon cube already has salt in it.
  6. - When the stock comes to a boil...squeeze in the juice of 1/2 a large lemon, pour in the couscous, give it a quick stir, turn off the heat, cover the pot and let it stand for 6-7 minutes.
  7. - When you're ready to serve...sprinkle over a generous handful of chopped fresh parsley and the sliced almonds. Then fluff the couscous with a fork.
  8. - Serve hot with some extra parsley and sliced almonds as garnish.
Notes
  1. Italian- flat leaf is the best for this dish
Picture the Recipe http://picturetherecipe.com/

Comments

  1. says

    I often cook couscous semolina but I add lemon to make tabbouleh, not when I cook couscous semolina hot.
    I don’t know why I’ve never thought about this before reading your post… Looks delicious!

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