Looking for a side dish that’s ridiculously fast, incredibly flavorful, and effortlessly elegant? Meet your new weeknight hero! This Lemon Cilantro Couscous is a burst of sunshine on a plate. The fluffy couscous soaks up the zesty lemon and fresh cilantro, creating a vibrant side that pairs beautifully with everything from grilled veggies to hearty stews. Best of all, it comes together in about 10 minutes flat!
Ingredients
• 2 cups (480 ml) vegetable broth
• 1 cup (173 g) couscous
• 1/3 cup (80 ml) fresh lemon juice
• 1/2 cup (20 g) chopped fresh cilantro
• 1/4 tsp (1.5 g) sea salt, or to taste
Instructions
1. In a medium saucepan, bring the vegetable broth to a simmer over medium-high heat.
2. Stir in the couscous, then immediately remove the pan from the heat. Cover with a tight-fitting lid and let it stand for 10 minutes, or until all the liquid has been absorbed.
3. Uncover the pot and fluff the couscous with a fork to separate the grains.
4. Gently stir in the fresh lemon juice and chopped cilantro. Season generously with sea salt to your liking and serve immediately.
Nutritional Information
• Serves: 4
• Serving Size: 1/2 cup
• Cost Per Serving: $0.39
• Calories: 168
• Fat: 0g
• Carbohydrates: 35g
• Protein: 5.5g
• Fiber: 2g
• Sugar: 1g
• Sodium: 427mg
Pro Tips
• For a nuttier flavor, toast the dry couscous in the saucepan with a teaspoon of olive oil for 1-2 minutes before adding the broth.
• Elevate this side into a main course by adding a can of rinsed chickpeas, some crumbled feta cheese, and diced cucumber.
• Always use freshly squeezed lemon juice. The bottled kind just can’t compete with the bright, zesty flavor of fresh lemon.
• For the most vibrant color and flavor, let the couscous cool for a minute or two before stirring in the fresh cilantro. This prevents it from wilting too quickly.
FAQ
Q: How can I add more plant-based protein to this couscous
A: To make this a complete vegetarian meal, stir in one 15-ounce can of rinsed and drained chickpeas or lentils. You can also add toasted slivered almonds or pumpkin seeds for extra protein and a satisfying crunch.
Q: Is this lemon cilantro couscous recipe vegan
A: Yes, this recipe is naturally vegan. Couscous, lemon, and cilantro are all plant-based. Simply ensure you are using a certified vegan vegetable broth, as some brands can contain hidden animal-derived flavorings.
Q: Can I make this recipe gluten-free
A: Traditional couscous is made from wheat and is not gluten-free. For an excellent gluten-free alternative, substitute the couscous with 1 cup of quinoa. Cook the quinoa according to its package directions using the vegetable broth, then stir in the lemon juice, cilantro, and salt as instructed in the recipe.
Q: What vegetarian main dishes pair well with this side
A: This versatile couscous is a perfect partner for many vegetarian mains. Serve it alongside grilled halloumi and vegetable skewers, black bean burgers, roasted cauliflower steaks, or a hearty lentil stew for a complete and flavorful meatless meal.
