Garlic Herb Couscous with Lemon and Parsley

This quick couscous side uses a simple steam-and-fluff method, then folds in sautéed garlic, chopped herbs, scallions, and lemon for a fresh finish. It stays light enough to pair with grilled meats, roasted vegetables, or seafood.

By Julienne

Cook time: 8 minutes

Servings: 4

Ingredients

• 240 g dry couscous plain, regular couscous
• 360 ml water for steaming the couscous
• 2 g fine salt divided
• 15 ml olive oil divided
• 2 count garlic cloves minced
• 15 ml olive oil divided
• 30 ml lemon juice freshly squeezed
• 15 g fresh parsley leaves finely chopped
• 5 g fresh dill leaves finely chopped
• 2 count scallions thinly sliced
• 2 g fine salt divided
• 1 g black pepper freshly ground

Instructions

1. Put the couscous, 2 g of the salt, and the water in a medium saucepan. Bring just to a boil over medium-high heat, then remove from the heat, cover, and let stand for 5 minutes. The couscous has absorbed the water and looks puffed and tender.
2. While the couscous steams, warm 15 ml of the olive oil in a small skillet over medium heat. Add the garlic and cook for 30 to 45 seconds, just until fragrant but not browned. The garlic smells fragrant and stays pale, with no browning.
3. Fluff the couscous with a fork in a large bowl. Add the garlic oil, remaining 15 ml olive oil, lemon juice, parsley, dill, scallions, remaining 2 g salt, and black pepper. Toss thoroughly so the herbs are evenly distributed. The couscous is fluffy, evenly glossy, and speckled with herbs and scallions.
4. Taste and adjust only if needed, then serve warm or at room temperature. The couscous tastes bright, lightly garlicky, and balanced with salt and lemon.