Sides · Easter, Mother’s Day, Father’s Day, Memorial Day, Independence Day, Labor Day
Lemon Herb Couscous
A fresh lemon-herb couscous that comes together quickly and works as an easy side for Easter brunch, spring lunches, summer dinners, and cookouts.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 6 side servings
The recipe card
Lemon Herb Couscous
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 6 side servings
Ingredients
- 1 cup (170 g) dry instant couscous, not pearl couscous
- 1 cup (240 ml) boiling water, or the amount specified on your package
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp fine salt, divided
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup chopped parsley
Method
- Place couscous in a heatproof bowl with 1/4 tsp salt. Add boiling water, cover, and stand for 5 minutes, or follow the package ratio and timing.
- Fluff with a fork and spread gently to release steam. Let cool until no longer hot.
- Whisk olive oil, lemon juice, and remaining salt. Fold into the couscous with cucumber, tomatoes, and parsley.
- Taste and adjust lemon or seasoning. Serve promptly or refrigerate in a covered container.
Make Ahead
Up to 1 day ahead: make the couscous and dressing and refrigerate them separately. Fold in the cucumber, tomatoes and parsley within a few hours of serving so they stay crisp.
Storage and Reheating
Storage: Refrigerate covered up to 3 days; the cucumber softens over time.
Reheating: Served cold or at room temperature. Refresh with a squeeze of lemon and a pinch of salt.
Make It a Meal
Goes well with:
