LEMON THYME COUSCOUS
I love this as a simple side dish to so many things. You could also use it as a base for a salad, and add some roasted vegetables to round it out.
Provided by Sackville
Categories Potluck
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the couscous in a heatproof dish.
- Add the thyme, bouillon powder, most of the lemon zest and juice.
- Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
- Fluff with a fork and stir in the parsley and olive oil.
- Season to taste, garnish with the remaining lemon zest and serve.
HERBED COUSCOUS WITH LEMON
Categories Herb Side Vegetarian Quick & Easy Low Cal Lemon Vegan Thyme Couscous Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
LEMON COUSCOUS
Categories Side Quick & Easy Low Cal Low Sodium Lemon Couscous Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small saucepan bring the water to a boil, stir in the zest, the oil, the couscous, and salt and pepper to taste, and let the mixture stand, covered, off the heat for 5 minutes. Fluff the couscous with a fork and stir in the chives.
LEMONY COUSCOUS
Inspired by Sackville Girl's recipe for Lemon Couscous, but different enough to post another recipe. I've allowed for standing time in the cooking time. Omit the butter and add additonal oil for a vegan dish.
Provided by JustJanS
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan over medium heat.
- Add the onion and cook until just softened, not coloured.
- Add the green pepper and saute until it turns a bright green.
- Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
- Remove from heat.
- Pour over the boiling water and stir again.
- Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
- Add the butter and stir over a very low heat for a further 2-3 minutes.
- Stir through the lemon thyme and serve at once.
LEMON AND HERB COUSCOUS
From inspiredtaste.com: "We love this light couscous salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors to marry and mingle, making for an even more delicious salad. One note, here. If you are planning to make ahead of time, keep the tomatoes and walnuts separate until you;re ready to serve. This way they will remain crisp."
Provided by Paris D
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
- Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
- Enjoy warm or cover then refrigerate until cool, about 1 hour.
Nutrition Facts : Calories 309.8, Fat 12.6, SaturatedFat 1.6, Sodium 16.9, Carbohydrate 43.3, Fiber 3.3, Sugar 6.6, Protein 7
CARROT COUSCOUS WITH THYME
Categories Vegetable Side Vegetarian Quick & Easy High Fiber Carrot Healthy Vegan Thyme Couscous Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small heavy saucepan cook the carrot in the oil over moderate heat, stirring, for 1 minute. Add the lemon juice, the sugar, 1 tablespoon of the water, the thyme, and salt to taste and simmer the mixture, covered, for 1 minute. Add the remaining 1 cup water, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork.
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