Everyday Kitchen

Everyday · Lunch

Lemon Herb Couscous

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Soften instant couscous in hot stock. Add cucumber, parsley and lemon.

Prep
10 min
Cook
5 min
Covered stand
5 min
Total
20 min
Servings
2
Difficulty
Easy
Cuisine
Everyday
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Photograph of couscous salad with feta, red pepper, herbs and raisins in a white bowl
Representative couscous salad photograph with feta, red pepper, raisins and herbs. Our lemon-herb draft does not include those cheese, pepper or raisin additions. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Heatproof bowl; plate or lid; small saucepan; fork; measuring jug.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soften the couscous · About 5 min

  1. Check the couscous packet before measuring stock.

    Check: These quantities suit instant couscous; a different packet ratio takes priority.

  2. Put 150 g instant couscous in the heatproof bowl.
  3. Bring 180 ml boiling vegetable stock to a boil in the saucepan.
  4. Pour the hot stock over the couscous.
  5. Cover the bowl with the plate.
  6. Leave the bowl covered for 5 minutes.

    Check: The couscous should absorb the stock and become tender.

  7. Separate the grains with a fork.

Finish · About 1 min

  1. Mix 1 tbsp olive oil, 1 tbsp lemon juice and ½ tsp finely grated lemon zest into the couscous.
  2. Fold in 3 tbsp chopped parsley and 100 g cucumber, diced.
  3. Serve warm or at room temperature.

Tips

  • Instant couscous varies: the packet liquid ratio takes priority over this draft.

Substitutions

  • Use cooked quinoa instead of couscous as a separate gluten-free adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Mix dressing one day ahead; add herbs after couscous cools.

FAQ

Can bottled juice replace the lemon?

It replaces juice but does not provide the listed zest.

Why is couscous clumpy?

Fluff with a fork after the covered stand.

How should I store lemon herb couscous?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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