Lemon Couscous
2 servings
30 minutes
Lemon couscous is the embodiment of sunny aromas and Mediterranean warmth. This recipe comes from Syrian cuisine, where the skillful combination of spices and citrus makes dishes remarkably vibrant. The light and airy couscous absorbs the rich flavors of chicken broth, fresh lemon juice, and olive oil. Delicate notes of fennel, the sweetness of yellow pepper, and aromatic herbs give the dish freshness and balance. Lemon zest adds a tangy kick, while cilantro and parsley reveal an Eastern character. Lemon couscous is perfect as a standalone dish or as a side to fish and meat. Its refreshing taste makes it a great choice for warm days when one desires lightness and simplicity. Served on a platter and garnished with lemon wedges, it delights not only the palate but also the eye.
1
Heat the broth. In a pot, place the couscous, pour in lemon juice and olive oil. Mix well. Pour in the broth, stir, and let it sit for 5 minutes.
- Chicken broth: 120 ml
- Couscous: 100 g
- Lemon: 0.5 piece
- Olive oil: 2 tablespoons
2
Dice the yellow pepper, fennel, and shallot.
- Fresh yellow bell pepper: 1 piece
- Fennel: 1 piece
- Shallot: 1 piece
3
Remove the cooked couscous from the broth, transfer it to a pan, add spices, and heat while stirring constantly. Remove from heat, add zest, herbs, pepper, fennel, shallots, salt, and ground pepper. Place the finished couscous on a serving dish and garnish with lemon wedges.
- Lemon zest: 1 tablespoon
- Chopped parsley: 1 tablespoon
- Fresh cilantro (coriander): 1 tablespoon
- Fresh yellow bell pepper: 1 piece
- Fennel: 1 piece
- Shallot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
