By Victoria Heerschap
I’m always on the lookout for alternative sides to complement my meat and veggies. Potatoes and rice can become routine, but this couscous is anything but!
This couscous, infused with lemon and herbs, is a bright and vibrant side dish that compliments pork, chicken, and fish very well. It coexists with a wide variety of flavors; it can be a cooling foil for spicy fare, or it can cut through something rich and savory with its lemony pop. The best part is, it’s so fast and simple to make!
Lemon & Herb Couscous Recipe
Ingredients:
1 ½ cups uncooked couscous
¾ cup water
1 ¼ cup chicken broth
2 tbsp olive oil
1 small onion – small dice
1 tsp. garlic – minced
2 tsp. lemon juice
3 tbsp. chopped dried basil
4 tbsp. chopped dried parsley
2 tsp. dried thyme
Salt & pepper
Directions:
Heat the oil in a medium pot, then sauté the diced onion for 3 minutes, until translucent. Add the garlic and cook for 1 minute more. Add the water and chicken broth to the pot and bring to a boil.
When the cooking liquid has reached a boil, stir in the couscous, remove the pot from heat, and cover. Let the couscous sit for 5 minutes, then fluff with a fork. Stir in the lemon juice, basil, parsley, and thyme, adding salt and pepper to taste. Enjoy!