Quick & Simple, Vegetarian
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Lemon and Parsley Couscous with Pomegranate

Lemon and Parsley Couscous with Pomegranate

Lemon and parsley couscous makes for a quick and easy side or a refreshing afternoon meal. It’s the perfect way make use of fresh and abundant herbs during the summer months and allows you to make something light but still substantially filling enough without enough without having to spend a lot of time in the kitchen. I love that all is required is boiling a kettle of water, pouring it over the couscous, letting it stand and then giving it a nice little fluff before mixing in whatever it is you choose to glam it up a bit. It’s that easy! Okay, not easy to get kids to try it…”what’s that green stuff?”…but easy, forget pimping it up, serve it “vanilla” with a little brown sauce (a.k.a gravy). Voila.

Once again couscous is a meal saver (lifesaver) when traveling and cooking on the road. Yes, made this one on our trip to Greece too. So very versatile, it is easy to toss in almost anything fresh to make a tasty side dish. Any assortment of fresh herbs, lemon, orange and fresh salad type vegetables transform couscous almost instantly into something delicious. I tend to serve this lemon and parsley couscous over a green salad to make a light lunch or dinner.

NOTE: I like my couscous al dente, so as a general rule of thumb, I use a water-to-couscous ratio of 1:1, or slightly more water than couscous is also sufficient.

Lemon and Parsley Couscous with Pomegranate

Lemon and Parsley Couscous with Pomegranate

Serves 4

1 1/4 cups couscous (250 g)
1 1/4 cups boiling water (300 ml)
zest of 1 organic lemon
juice of 2 organic lemons
juice of 1 orange
4 green onions, sliced thinly
6 tablespoons finely chopped flat-leaf parsley (about 1 bunch)
2-3 tablespoons extra virgin olive oil
handful (or more) pomegranate seeds
sea salt and freshly ground pepper, to taste

1. Place the couscous in a bowl and cover with the boiling water. Cover and let stand for 8-10 minutes or until all the liquid is absorbed. Remove cover and fluff with a fork. Cool to room temperature.

2. Stir in the lemon zest and juice, orange juice, green onions, and parsley. Drizzle with the olive oil, season with salt and pepper and toss again to combine. Transfer to a large platter and garnish with pomegranate seeds before serving.


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