Lemon Herb Couscous #sidedish

If you haven’t given Couscous a go yet, you really should. There are two common versions of couscous – Moroccan and Israeli. Moroccan Couscous is the very small – almost granular – version with a yellow hue to it. Israeli Couscous is relatively larger – also called Pearl Couscous – and has a more white hue. Both are prepared in the very similar ways. While it is in fact pasta, it is often prepared much like rice. For this Lemon Herb Couscous, I used Israeli Couscous.

Side dishes are a funny thing – you need them, but they are sometimes an afterthought or maybe no real thought at all. I am certainly guilty of not putting much thought into a side dish before I start cooking. Sometimes it’s because once I start cooking I realize that what I thought could be a standalone dish really needs a supporting actor. Then I start with the typical – rice, potato or pasta. Next I decide if it will need it’s one flavor or if it should just be a vessel for the flavors of the main dish.

I originally served this with my Rosemary Orange Chicken, but you could serve it along side so many different things. It is a bright clean flavor that would pair well with beef, chicken or pork. You could also saute some shrimp and fold it right into this couscous recipe for a delicious meal. A little butter, garlic, and pepper with some peeled and deveined shrimp would be perfect.

Now Let’s Get Cookin’!