Lemon Couscous is a quick and easy side dish packed with lemon flavour and warm to your table in 8 minutes.
With its bright, lemony taste this lemon couscous recipe is a great match to serve with protein, or instead of rice for spooning over your favourite casseroles and stews.
Table of Contents
Why you will love this lemon couscous recipe
- fast - 8 minutes from start to finish
- easy - 5 ingredients (plus salt)
- and tastes great as well!
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- chicken stock or chicken broth
- couscous - small/fine grain (also known as instant couscous)
- lemon juice
- lemon zest
- garlic cloves
- salted butter
- salt
- parsley - optional garnish
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
How to make lemon couscous
- Combine all of the ingredients in a heatproof bowl.
- Add chicken stock (hot).
- Stir to combine.
- Cover with plastic wrap and allow to stand for 3 minutes, then fluff with a fork.
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Top tips for the best result
- This lemon couscous recipe is quick to prepare because it uses instant (fine-grain) couscous. Cooking larger grain, pearl couscous (Israeli couscous) uses a different method such as boiling which takes a little more time. Standing times may also vary between brands.
- I heat the chicken stock in a heatproof jug in the microwave while preparing the other ingredients. You could also bring the stock to the boil in a small saucepan on the stovetop.
Storage
Leftovers of this lemon couscous can be stored in an airtight container in the fridge for 3 to 4 days.
Other warm couscous recipes you may enjoy
Parmesan Couscous - a quick and easy side dish combining quick-cooking couscous and parmesan cheese.
Roasted Vegetable Couscous - roast vegetables, pine nuts and giant couscous topped with fresh herbs and feta cheese.
Other couscous salad recipes you may enjoy
Moroccan Couscous Salad - a delicious and versatile side dish made with grated carrot, hearty chickpeas, fresh herbs and raisins.
Pearl Couscous Salad - with cherry tomatoes, cucumber, fresh herbs and chargrilled bell peppers in the dressing this salad is fresh and crunchy.
Carrot and Orange Salad - an easy couscous salad recipe with dates, red onion and fresh herbs with a dressing of olive oil and orange juice.
📖 Recipe
Lemon Couscous
Ingredients
- 1 cup chicken stock boiling hot (see my notes)
- 1 cup couscous (instant/fine grain)
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2 garlic cloves crushed
- 1 tablespoon salted butter
- ¼ teaspoon cooking salt
- chopped parsley optional garnish
Watch me make this recipe
Instructions
- In a large heatproof bowl combine couscous, lemon juice, lemon zest, garlic, butter and salt.1 cup couscous2 tablespoons fresh lemon juice1 tablespoon finely grated lemon zest2 garlic cloves1 tablespoon salted butter¼ teaspoon cooking salt
- Pour over boiling chicken stock and stir to melt the ingredients together, making sure all of the couscous is covered with stock.1 cup chicken stock
- Immediately cover bowl tightly with plastic wrap and allow to stand for 3 minutes (see my notes).
- Remove the plastic wrap, fluff couscous with a fork and serve garnished with chopped parsley (if using).chopped parsley
Notes
- I use a microwave to heat the chicken stock while preparing the other ingredients. You could also heat the stock in a small saucepan on the stovetop.
- Standing time may vary depending on the brand of couscous you are using. Refer to the package directions for the recommended standing time.
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