Garlic Lemon Couscous
Garlic Lemon Couscous is a delicate and delicious side that goes with any main dish. It has great flavor but is just subtle enough to support and enhance the star of the plate. I’ve served it with robust grilled beef and lightly seasoned baked chicken, it’s lovely. With smothered pork or saucy braised meat it provides the perfect base for all of those tasty juices on the plate. It even mixes into a salad for a bit of substance without stealing the show.
I often find myself stuck in a carb rut rotating between potatoes, noodles, or rice and often forget about couscous. This little gem of a side dish takes no effort but provides great flavor. It is delicate on its own so be sure to use good stock or broth and check for seasoning, it’ll take more than you’d think. This Garlic Lemon Couscous recipe is also a good base for adding in leftover meat, nuts, and fruit to really get your plate popping. That’s another post, this one is just perfect as is and I hope you’ll give it a try.
I wasn’t familiar with couscous until I was an adult. Unfortunately, the first couple of times I tried it I was underwhelmed by its mild flavor. I’m pretty stubborn though and finally figured out that it’s a lovely vehicle for other big flavors. I was inspired by a recipe I found on the blog Pastiche. Adding in lots of garlic, salt, and ginger really are key. More salt in the parmesan cheese and the boost of lemon and oil in the dressing are the ticket to pepping up these tiny morsels of starch.
Garlic Lemon Couscous
Ingredients
Couscous
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1 tsp ginger, minced or grated
- 2 cups chicken stock or vegetable
- 2 cups couscous
- 4 tbsp butter
- 1 tsp salt
- ⅔ cup parmesan cheese grated
- 1 cup frozen peas
- ¼ cup parsley, chopped
Dressing
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Gather all ingredients, this recipe is very quick and easy if everything is measured and set out.
- In a medium saucepan, over medium low heat, add olive oil, garlic, and ginger, sauté for 30-45 seconds until fragrant.
- Pour in chicken stock, add butter and salt, bring to a boil.
- Add couscous, stir just to combine and remove from heat. Cover and let rest for 5 minutes
- Whisk together dressing ingredients and set aside.
- After the 5 minute rest period, fluff couscous with a fork and stir in peas, parsley, and most of the parmesan. Pour dressing over the couscous and fluff again, taste and add salt and pepper if needed, transfer to a serving bowl
- Top with the remaining parmesan cheese and serve immediately.
