Looking for a side dish that’s ridiculously fast, refreshingly bright, and pairs with almost anything? Meet your new weeknight hero! This Lemon Cilantro Couscous is the definition of simple elegance. In just a few minutes, you can transform basic couscous into a fluffy, flavorful base bursting with zesty lemon and fresh cilantro. It’s the perfect vibrant accompaniment to grilled veggies, hearty stews, or your favorite plant-based protein.
Ingredients
• 2 cups / 475 ml vegetable broth
• 1 cup / 170 g couscous, uncooked
• ⅓ cup / 80 ml fresh lemon juice
• ½ cup / 20 g chopped fresh cilantro
• ¼ teaspoon sea salt, or to taste
Instructions
1. In a medium saucepan, bring the 2 cups of 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 and the couscous is soft.
3. Uncover 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
• Per ½ cup serving
• Calories: 168
• Fat: 0g
• Carbohydrates: 35g
• Protein: 5.5g
• Fiber: 2g
• Sugar: 1g
• Sodium: 427mg
Pro Tips
• for the Best Couscous
• For a nuttier, more complex flavor, toast the dry couscous in the saucepan with a teaspoon of olive oil for 1-2 minutes before adding the broth.
• Add the zest of one lemon along with the juice for an even more intense, aromatic citrus flavor.
• For a richer texture and taste, stir in a tablespoon of olive oil or vegan butter when you fluff the couscous.
• Boost the protein and texture by folding in a can of rinsed chickpeas, some toasted pine nuts, or crumbled feta cheese after fluffing.
• To keep the cilantro’s color bright and flavor fresh, allow the couscous to cool for a minute or two before stirring it in.
FAQ
Q: How can I make this lemon couscous a complete vegetarian meal
A: This couscous is a fantastic base for a full meal. To add plant-based protein and make it more filling, stir in a can of rinsed chickpeas or lentils. For extra texture and healthy fats, add toasted pine nuts, slivered almonds, or crumbled vegetarian feta cheese as suggested in the pro tips.
Q: Is this lemon cilantro couscous recipe vegan
A: Yes, this recipe is naturally vegan as written. Just ensure you use vegetable broth and opt for olive oil or a vegan butter alternative if you choose to add extra richness. Avoid adding dairy-based feta to keep it fully plant-based.
Q: Can I make this couscous ahead for vegetarian meal prep
A: Absolutely! This couscous is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The lemon flavor may intensify slightly. You can enjoy it cold as a salad or gently reheat it. For the best results, you might want to stir in the fresh cilantro just before serving to keep its color and flavor vibrant.
Q: What can I use instead of vegetable broth for this couscous
A: While vegetable broth adds the most savory depth, you can simply use water in a pinch. If using water, you may want to add a bit more salt or even a pinch of garlic powder or onion powder to the liquid as it heats to boost the flavor.
