Skip to main content
Epicurious
Gourmet

Lemon Couscous

1.3

(1)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2

Ingredients

3/4 cup water
1/4 teaspoon freshly grated lemon zest
1 teaspoon vegetable oil
1/2 cup couscous
2 tablespoons chopped fresh chives

Preparation

  1. In a small saucepan bring the water to a boil, stir in the zest, the oil, the couscous, and salt and pepper to taste, and let the mixture stand, covered, off the heat for 5 minutes. Fluff the couscous with a fork and stir in the chives.

TagsCouscousPastaLemonCitrusFruitChiveHerbs & SpicesSideDinnerVeganVegetarianNut FreeDairy FreeEasyQuickSimmerRosh HashanahGourmet
Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Zaru Soba (Cold Buckwheat Noodles)
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.