Zesty Lemon Pepper Couscous

$To make Lemon Pepper Couscous, you need some key items. Here’s a quick list: - 1 cup couscous - 1 and 1/4 cups vegetable broth - 2 tablespoons olive oil - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon freshly cracked black pepper - 1/2 teaspoon sea salt - 1/4 cup fresh parsley, chopped - 1/4 cup cherry tomatoes, halved - 1/4 cup cucumber, diced These ingredients create a bright and fresh dish that is easy to prepare. Choose high-quality couscous for the best taste. I recommend using whole wheat couscous for a nutty flavor. If you want a gluten-free option, look for gluten-free couscous made from corn or rice. Using fresh herbs, like parsley, enhances the flavor. Fresh lemon juice and zest bring out the best in this dish. You can customize this recipe with some fun add-ins. Try adding: - Feta cheese for creaminess - Olives for a salty kick - Bell peppers for crunch - Avocado for smooth texture - Chickpeas for protein These options can make your Lemon Pepper Couscous even more delicious and filling! {{ingredient_image_1}} To start, grab a medium saucepan. Pour in 1 and 1/4 cups of vegetable broth. Place the pan on medium heat and bring it to a boil. Once it bubbles, take the pan off the heat. Add 1 cup of couscous to the broth. Then, mix in 2 tablespoons of olive oil, the zest of 1 lemon, 2 tablespoons of lemon juice, 1 teaspoon of freshly cracked black pepper, and 1/2 teaspoon of sea salt. Stir everything well to combine. Cover the pot and let it sit for about 5 minutes. This step lets the couscous soak up all the flavors. After the couscous has rested, uncover the saucepan. Use a fork to fluff the couscous gently. This helps separate the grains for a better texture. Next, add 1/4 cup of chopped fresh parsley, 1/4 cup of halved cherry tomatoes, and 1/4 cup of diced cucumber. Stir these fresh ingredients in until they are evenly mixed throughout the couscous. The colors and flavors will brighten your dish. Fluffing is key to a great couscous. Use a fork, not a spoon, to avoid clumping. Start from the edges and work toward the center. This method keeps the grains light and airy. If your couscous feels sticky, add a little olive oil and fluff again. Taste your dish before serving. Adjust the salt and pepper to fit your taste. Serve warm or at room temperature for the best flavor. Enjoy this easy and zesty side that complements many meals! To boost the taste of your lemon pepper couscous, try these tips: - Use fresh lemon juice and zest for a bright flavor. - Add more herbs like basil or mint for depth. - Toast the couscous in olive oil before adding broth. This adds a nutty flavor. - Mix in nuts, like toasted pine nuts or almonds, for crunch. - For spice, add a pinch of red pepper flakes. Using the right tools can make cooking couscous easier: - A medium saucepan to boil the broth. - A fork to fluff the couscous gently. - A measuring cup for precise ingredient amounts. - A sharp knife for chopping veggies. - A cutting board to keep your workspace clean. Avoid these common mistakes to ensure perfect couscous: - Don't skip the resting time after cooking. It helps the grains absorb moisture. - Avoid overcooking the couscous, or it will turn mushy. - Don’t forget to season properly. Taste and adjust salt and pepper as needed. - Avoid using cold broth. Warm broth helps couscous cook evenly. - Don’t skip the fresh herbs; they add brightness to the dish. Pro Tips Use Fresh Ingredients: Fresh parsley, ripe cherry tomatoes, and crisp cucumber enhance the flavor and texture of the dish significantly. Adjust the Seasoning: Don’t hesitate to taste your couscous before serving. Adjust the salt and pepper to suit your preference for a more personalized flavor. Chill for a Refreshing Dish: If you prefer a cold salad, let the couscous cool and refrigerate for 30 minutes before serving to allow the flavors to meld. Experiment with Add-Ins: Feel free to add other vegetables, nuts, or even feta cheese for extra flavor and texture variations! {{image_2}} This version takes your lemon pepper couscous to the next level. You can add vibrant grilled veggies like bell peppers, zucchini, and eggplant. The smoky taste of the grilled veggies blends well with the zesty couscous. To make this dish, grill your choice of vegetables until tender. Then, stir them into the couscous after it’s fluffed. This adds color, flavor, and nutrients to your meal. For a Mediterranean twist, mix in olives, feta cheese, and artichokes. These ingredients give a briny and tangy taste that pairs nicely with lemon. After mixing in the couscous, add chopped olives and crumbled feta. You can also toss in marinated artichokes for an extra layer of flavor. This variation makes the dish heartier and more filling, perfect for a light lunch or dinner. Add protein to make your lemon pepper couscous a complete meal. Grilled chicken, shrimp, or chickpeas work great. If using chicken or shrimp, season and grill them. Cut them into bite-sized pieces and mix them into the couscous. For a vegetarian option, add canned chickpeas for protein and texture. This way, you can enjoy a nutritious and delicious dish that satisfies your hunger. After enjoying your meal, cool the couscous to room temperature. Place it in an airtight container. This keeps it fresh. Store the container in the fridge. Couscous can last in the fridge for up to three days. To reheat couscous, use a microwave or stovetop. If using a microwave, add a splash of water. Cover the dish to keep moisture in. Heat in short bursts, stirring in between. This helps prevent dryness. On the stovetop, add couscous to a pan with a little water. Heat on low, stirring often. You can freeze lemon pepper couscous for later use. First, cool it completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label each bag with the date. Couscous can be frozen for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above. This keeps the flavors bright and fresh. Couscous comes from durum wheat. It is a type of pasta, not a grain. The wheat is ground into flour and formed into tiny granules. When cooked, couscous becomes light and fluffy. It soaks up flavors well, making it great for many dishes. You can enjoy couscous with vegetables, meats, or sauces. Yes, you can use quinoa instead of couscous. Quinoa is a seed, not a grain, but it works well. It has a nutty flavor and a different texture. Quinoa is also gluten-free, making it a good choice for some diets. Just remember, the cooking time may change. Follow the package instructions for best results. Couscous can last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any strange smells or changes in texture, it's best to toss it. Always check before eating leftovers, to stay safe. Lemon pepper couscous is simple, tasty, and full of flavor. We explored essential ingredients, cooking steps, and tips to enhance taste. I shared variations, including grilled veggies and protein options. Remember to store leftovers properly and avoid common mistakes. With these insights, you can create a delicious dish every time. Enjoy your cooking journey and impress your friends and family with this easy recipe!$

A refreshing and flavorful couscous dish with lemon and pepper.

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine Mediterranean

Servings 4

Calories 200 kcal

Ingredients

1 cup couscous
1.25 cups vegetable broth
2 tablespoons olive oil
1 lemon zest
2 tablespoons lemon juice
1 teaspoon freshly cracked black pepper
0.5 teaspoon sea salt
0.25 cup fresh parsley, chopped
0.25 cup cherry tomatoes, halved
0.25 cup cucumber, diced

Instructions

In a medium saucepan, bring the vegetable broth to a boil over medium heat.
Once boiling, remove the pan from the heat. Add the couscous, olive oil, lemon zest, lemon juice, black pepper, and sea salt. Stir to combine, then cover the pot and let it sit for about 5 minutes.
After 5 minutes, uncover the saucepan and fluff the couscous gently with a fork.
Stir in the chopped parsley, halved cherry tomatoes, and diced cucumber until evenly distributed.
Taste and adjust seasoning, adding more salt or pepper if desired.
Serve warm or at room temperature in a decorative bowl.

Notes

Garnish with additional lemon slices and a sprinkle of fresh parsley on top for a vibrant look.

Keyword couscous, lemon, side dish, vegetarian