Herbed Couscous with Lemon and Feta

Name: Herbed Couscous with Lemon and Feta
Cook time: 10 min
Yield: 4 servings
Ingredients: 240 ml water boiling; 10 ml olive oil divided; 4 g fine salt divided; 200 g couscous dry; 20 ml olive oil divided; 2 g fine salt divided; 1 g black pepper freshly ground; 1 piece lemon zest and juice; 15 g flat-leaf parsley finely chopped; 8 g fresh dill finely chopped; 2 piece scallions thinly sliced; 100 g feta cheese crumbled

A quick side built by steeping couscous in seasoned boiling water, then folding in fresh herbs, lemon, and feta for a loose, fluffy texture with sharp and grassy top notes. The dish serves warm or at room temperature beside roasted meats, fish, or vegetables.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

240 ml water boiling
10 ml olive oil divided
4 g fine salt divided
200 g couscous dry
20 ml olive oil divided
2 g fine salt divided
1 g black pepper freshly ground
1 piece lemon zest and juice
15 g flat-leaf parsley finely chopped
8 g fresh dill finely chopped
2 piece scallions thinly sliced
100 g feta cheese crumbled

Instructions

Bring the water to a boil in the saucepan. Stir in 10 ml olive oil and 4 g salt. The water is boiling and seasoned evenly.
Add the couscous, stir once, cover, and remove from the heat. Let stand until the liquid is absorbed. The couscous is tender and the surface looks fluffy, not wet.
Fluff the couscous with a fork in the bowl, then add the remaining 20 ml olive oil, remaining 2 g salt, and black pepper. The grains separate easily and look lightly glossy.
Add the lemon zest, lemon juice, parsley, dill, scallions, and feta, then fold gently until evenly distributed. The herbs are dispersed throughout and the feta is in small, visible crumbles.
Taste and adjust with a little more lemon juice or salt only if needed, then serve warm or at room temperature. The finished couscous tastes bright, savory, and balanced, with separate grains.