Lemon Parmesan Couscous Recipe
Introduction
Lemon Parmesan Couscous is a bright and flavorful side dish that’s quick to prepare and versatile enough to complement a variety of mains. With zesty lemon, savory parmesan, and a hint of garlic, this couscous is anything but ordinary.
Ingredients
- 1 cup couscous
- 1 tablespoon olive oil
- 1 1/2 cups chicken broth
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- 1/4 cup grated parmesan
- Parsley for garnish
Instructions
- Step 1: In a medium saucepan, bring the chicken broth to a boil. Add the couscous, olive oil, and salt, then stir well. Cover the saucepan and remove it from the heat. Let the couscous stand, covered, for 8 minutes.
- Step 2: Fluff the couscous gently with a fork to separate the grains. Transfer it to a large bowl and toss with the minced garlic, lemon zest, grated parmesan, and lemon juice until evenly combined.
- Step 3: Transfer the mixture to a serving platter. Garnish with parsley and, if desired, lemon wedges for an extra burst of brightness.
Tips & Variations
- For a vegetarian option, substitute chicken broth with vegetable broth to keep the dish flavorful.
- Use freshly grated parmesan rather than pre-grated for a richer, creamier taste.
- Zest the lemon before juicing to avoid any bitterness from the pith.
- Fluff couscous carefully with a fork to keep it light and fluffy—avoid stirring with a spoon to prevent mushiness.
- Serve alongside grilled chicken, salmon, or roasted vegetables for a complete meal.
Storage
Store leftover couscous in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or skillet with a splash of broth to restore moisture. Avoid overheating to keep the couscous fluffy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use water instead of chicken broth?
Yes, you can use water, but the couscous will be less flavorful. For best results, use vegetable broth as a vegetarian-friendly alternative to chicken broth.
How can I make the lemon flavor stronger or milder?
Adjust the amount of lemon juice and zest to your preference. Use more zest and juice for a bold, tangy taste, or reduce them for a subtle, delicate lemon flavor.
PrintLemon Parmesan Couscous Recipe
Lemon Parmesan Couscous is a bright, flavorful side dish featuring fluffy couscous infused with garlic, fresh lemon zest, and rich Parmesan cheese. Prepared quickly by steaming couscous in savory chicken broth and finished with olive oil and lemon juice, it offers a perfect balance of citrus brightness and umami depth, making it an ideal accompaniment to grilled meats or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Couscous & Broth
- 1 cup couscous
- 1 1/2 cups chicken broth
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
Flavorings & Garnish
- 1 garlic clove, minced
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
- Parsley for garnish
Instructions
- Boil the Broth: In a medium saucepan, bring the chicken broth to a rolling boil over medium-high heat to prepare for cooking the couscous.
- Add Couscous and Oil: Once boiling, stir in the couscous, olive oil, and salt. Mix thoroughly to coat the couscous evenly with the oil and salt for flavor enhancement.
- Cover and Set Aside: Remove the pan from heat, cover with a tight-fitting lid, and let the couscous steam and absorb the broth for 8 minutes. This allows the couscous to become tender and fluffy.
- Fluff and Transfer: After 8 minutes, fluff the couscous gently with a fork to separate the grains and prevent clumping. Transfer the couscous to a large mixing bowl to continue flavoring.
- Add Flavorings: Toss the couscous with minced garlic, lemon zest, lemon juice, and grated Parmesan cheese. Mix well to distribute all ingredients evenly throughout the dish.
- Garnish and Serve: Transfer the couscous mixture onto a serving platter, garnish with fresh parsley and optional lemon wedges for added color and zest, then serve warm.
Notes
- Always fluff couscous with a fork to avoid mushy texture.
- Zest your lemon before juicing to ensure maximum zest yield.
- Use freshly grated Parmesan for the best flavor and texture.
- Chicken broth adds savory depth; vegetable broth works as a vegetarian alternative.
- This side pairs excellently with grilled chicken, salmon, or roasted vegetables.
Keywords: Lemon Parmesan Couscous, easy couscous recipe, lemon side dish, Mediterranean side, quick couscous, Parmesan couscous, garlic couscous
