Lemon Thyme Couscous
"I love this as a simple side dish to so many things. You could also use it as a base for a salad, and add some roasted vegetables to round it out."
photo by Sackville
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 500 g couscous
- 4 tablespoons fresh lemon thyme
- 1 tablespoon instant bouillon granules
- 1 lemon, zest of
- 1 lemon, juice of
- 4 tablespoons fresh parsley, finely chopped
- 4 tablespoons olive oil
directions
- Put the couscous in a heatproof dish.
- Add the thyme, bouillon powder, most of the lemon zest and juice.
- Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
- Fluff with a fork and stir in the parsley and olive oil.
- Season to taste, garnish with the remaining lemon zest and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I loved the subtle lemon flavor in this. We had it with shrimp kabobs and it was the perfect side. I also loved being able to use some of the lemon thyme from my garden! I think next time, I will not guess at the mL to cups conversion though, it was a little moist. :) My fault. Once I have that figured out, this will definitely be made again. -
Delightful! For lunch today I did 'Skewered Scallops with a spicy Rub' (Barefoot Beachcomber #92662)and I remembered how fine this dish was and thought it would compliment the Scallops nicely, I was right. Can you say 'hand in glove'? This was the second time I made this couscous. I don't remember what I fixed with it the first time but I do remember this dish. The only change I made was to omit the bouillon and subed chicken stock for it and the water. (I have to limit the sodium.) Thanx for posting this great recipe. Pierre
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
