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Everyday · Lunch

Lemon Herb Couscous

VegEasy

Diet: Veg · Vegan

Soften instant couscous in hot stock. Add cucumber, parsley and lemon.

Prep
10 min
Cook
5 min
Covered stand
5 min
Total
20 min
Servings
2
Difficulty
Easy
Cuisine
Everyday
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Photograph of couscous salad with feta, red pepper, herbs and raisins in a white bowl
Representative couscous salad photograph with feta, red pepper, raisins and herbs. Our lemon-herb recipe does not include those cheese, pepper or raisin additions. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Main ingredients

Liquids

Seasoning and finishing

Equipment

Heatproof bowl; plate or lid; small saucepan; fork; measuring jug.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soften the couscous · About 5 min

  1. Check the couscous packet before measuring stock.

    Check: These quantities suit instant couscous; a different packet ratio takes priority.

  2. Put 150 g instant couscous in the heatproof bowl.
  3. Bring 180 ml boiling vegetable stock to a boil in the saucepan.
  4. Pour the hot stock over the couscous.
  5. Cover the bowl with the plate.
  6. Leave the bowl covered for 5 minutes.

    Check: The couscous should absorb the stock and become tender.

  7. Separate the grains with a fork.

Finish · About 1 min

  1. Mix 1 tbsp olive oil, 1 tbsp lemon juice and ½ tsp finely grated lemon zest into the couscous.
  2. Fold in 3 tbsp chopped parsley and 100 g cucumber, diced.
  3. Serve warm or at room temperature.

Tips

  • Instant couscous varies: the packet liquid ratio takes priority over this recipe.

Substitutions

  • Use cooked quinoa instead of couscous as a separate gluten-free adaptation.

Storage

  • Get perishable Lemon Herb Couscous into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lemon Herb Couscous within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lemon Herb Couscous to 74°C / 165°F, stirring or turning it for even heating. When Lemon Herb Couscous is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Mix dressing one day ahead; add herbs after couscous cools.

FAQ

Can bottled juice replace the lemon?

It replaces juice but does not provide the listed zest.

Why is couscous clumpy?

Once its covered rest ends, separate the couscous grains with a fork.

How should I store lemon herb couscous?

Get perishable Lemon Herb Couscous into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lemon Herb Couscous within two days, keeping it covered at 4°C / 40°F or colder.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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