Fresh Couscous with Lemon (Print Version)
# Ingredients:
→ Main components
01 -
250g couscous (about 1½ cups)
02 -
600ml vegetable broth, hot
→ For flavor and aromatics
03 -
1 medium onion, finely diced
04 -
1 garlic clove, minced
05 -
2 tablespoons extra virgin olive oil
06 -
1 organic lemon, zested and juiced
07 -
2 tablespoons fresh parsley, finely chopped
08 -
Sea salt and freshly ground black pepper to taste
# Instructions:
01 -
Peel and finely dice the onion and garlic. Heat the olive oil in a medium saucepan over medium heat, then add the onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
02 -
Bring the vegetable broth to a boil in a separate pot. Place the couscous in a large heatproof bowl, pour the hot broth over it, give it a quick stir, then cover with a plate or lid and let it sit for 10 minutes to absorb the liquid.
03 -
While the couscous is steaming, zest the lemon and squeeze out its juice. Fluff the couscous with a fork, then fold in the sautéed onion and garlic mixture, 1 teaspoon of lemon zest, 3 tablespoons of fresh lemon juice, and the chopped parsley. Season to taste with salt and freshly ground pepper.
# Notes:
01 -
Couscous doesn't require cooking - it simply needs to absorb hot liquid, making this a perfect quick side dish or base for a main meal.
02 -
Always use organic lemons when incorporating zest into your dishes to avoid pesticide residue.