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’!
Lemon Herb Couscous
- 1½ cup Pearl Couscous dry (also called Israeli Couscous)
- 3 cup Chicken Broth
- ½ Yellow Onion diced
- 1 Garlic Clove minced
- 2 tbsp Avocado Oil
- 1 Lemon juice & zest
- 1 tsp Thyme
- 1 tsp Parsley
- 1 tsp Oregano
- Prepare the ingredients.
- In a sauce pan over medium-high heat, add 1 tbsp. of oil, onion, and garlic. Let cook for 2 minutes then add couscous, thyme, parsley and oregano. Stir to lightly toast for 3 minutes.
- Add chicken broth and lemon juice, bring to boil then reduce heat to medium-low. Cover with lid and let cook for 10 minutes more.
- Remove from heat, add lemon zest and stir to fluff.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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