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To make my Lemon Herb Couscous, you need a short list of items. Here’s what you will need: - 1 cup couscous - 1 1/4 cups vegetable broth - 1 tablespoon olive oil - Zest of 1 lemon - Juice of 1 lemon - 1/4 cup chopped fresh basil - 1/4 cup chopped fresh parsley - 1/4 cup cooked chickpeas (optional for protein) - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) These ingredients come together to create a fresh and vibrant dish. Fresh herbs make this dish pop. I love using basil and parsley. They bring bright flavors and beautiful colors. You can mix them in just before serving. This keeps their taste fresh. The lemon zest and juice add a tangy kick. If you want a bit of heat, add red pepper flakes. They add warmth without overpowering the other flavors. Feel free to switch things up! You can use different herbs like mint or cilantro. If you enjoy nuts, try adding toasted pine nuts or slivered almonds. For a heartier dish, add more chickpeas or even diced bell peppers. You can also swap vegetable broth for chicken broth for added flavor. Each change can create a new twist on this dish, making it your own. For the complete recipe, check out the Full Recipe link. To start, you need to cook the couscous. In a saucepan, bring 1 1/4 cups of vegetable broth to a boil. This broth adds lots of flavor. When the broth boils, remove the pot from the heat. Stir in 1 cup of couscous, then cover the pot. Let it sit for 5 minutes. This allows the couscous to soak up the broth. After 5 minutes, fluff the couscous with a fork. This makes it light and airy. Next, we will mix in the fun flavors. Take a large mixing bowl. In it, combine 1 tablespoon of olive oil, the zest of 1 lemon, and the juice of 1 lemon. If you want more protein, add 1/4 cup of cooked chickpeas. Once you have this blend, add the fluffed couscous to the bowl. Gently stir in 1/4 cup each of chopped fresh basil and parsley. These herbs give a fresh taste. Season your mix with salt and pepper. If you like a little heat, add 1/4 teaspoon of red pepper flakes. Taste your couscous and adjust the seasoning if needed. You can add more lemon juice if you want it tangy. Now it's time to serve your lemon herb couscous. You can serve it warm or at room temperature. For presentation, place the couscous in a large bowl or on individual plates. Garnish with a sprinkle of fresh herbs. Adding a lemon wedge on the side makes it look bright and inviting. This dish pairs well with grilled meats or veggies. It’s a versatile side that fits many meals. For the full recipe, check back to ensure you’ve got all the steps right! To get light and fluffy couscous, follow these steps. First, make sure to use the right liquid. I like vegetable broth for added flavor. Once you boil the broth, remove it from heat and stir in the couscous. Let it sit covered for five minutes. Then, take a fork and gently fluff it. This method helps separate the grains and keeps it airy. You can easily boost the taste of your couscous. Fresh herbs like basil and parsley add bright flavors. I also enjoy adding a pinch of red pepper flakes for a hint of heat. If you want extra protein, toss in cooked chickpeas. For a tangy twist, add more lemon juice. These small changes make a big difference. Watch out for a few common pitfalls. First, don’t skip letting the couscous sit. This step is key for absorption. Second, be careful not to overmix after fluffing. Overmixing can make your couscous sticky. Lastly, taste as you go. Adjusting seasoning as you mix helps ensure your dish is just right. By avoiding these mistakes, you can create a perfect lemon herb couscous every time. For the complete recipe, check out the full recipe. {{image_2}} You can boost the protein in your lemon herb couscous by adding chickpeas. Chickpeas are easy to use and pack a protein punch. Just mix in 1/4 cup of cooked chickpeas when you combine the couscous with the herbs and lemon. You can also try other proteins like diced chicken or shrimp for a heartier dish. This makes it a filling meal or a side dish. This recipe is already vegetarian and can easily be made vegan. Use plant-based broth for a vegan-friendly base. If you want to add creaminess, try mixing in some avocado or a dollop of dairy-free yogurt. You can also add nuts, like toasted almonds or pine nuts, to give it a nice crunch. These additions keep the dish fresh and vibrant while being friendly to all diets. To change up the flavors, think about adding different spices. You can sprinkle in some cumin or coriander for warmth. If you like a kick, add more red pepper flakes or even a splash of hot sauce. Fresh herbs can also be switched out. Instead of basil and parsley, try cilantro or dill. Each of these options will give your couscous a new twist and keep things exciting. You can find the full recipe [here](#). To keep your Lemon Herb Couscous fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Allow the couscous to cool completely before sealing. Place it in the fridge if you plan to eat it within three days. For longer storage, consider freezing it. When reheating couscous, add a splash of water or broth. This keeps it moist and fluffy. Heat it in a microwave-safe dish covered with a damp paper towel. Alternatively, reheat it on the stove over low heat, stirring frequently. This method helps avoid drying out the couscous. To freeze couscous, let it cool, then portion it into freezer bags. Remove as much air as possible to prevent freezer burn. It can last for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge or use the microwave. This makes meal prep easy and saves time. Check out the Full Recipe for more tips! Yes, you can make Lemon Herb Couscous ahead of time. It stays fresh for a few days in the fridge. Just store it in an airtight container. When you're ready to eat it, simply fluff it up with a fork. You can serve it cold or warm. This makes it great for meal prep or large gatherings. To adjust the lemon flavor, you can add more lemon juice. Start with a small amount, then taste. If you want it more tart, add more juice little by little. You can also increase the lemon zest for a stronger lemon aroma. This way, you control the zest and tang. Lemon Herb Couscous pairs well with many dishes. Try it with grilled chicken or fish for a light meal. It complements roasted vegetables beautifully too. You can also serve it with a fresh salad. This dish adds a nice touch to any meal. Check out the Full Recipe for more ideas! The blog post covered how to make delicious Lemon Herb Couscous. We discussed key ingredients, fresh herbs, and flavor variations. I detailed the step-by-step instructions for preparation and mixing. You learned tips for fluffing couscous and avoiding common mistakes. We explored several variations, including adding proteins and vegan options. Lastly, I shared best practices for storage and reheating. In closing, this recipe is simple and versatile. Enjoy experimenting with flavors and serving it to others. Happy cooking!

Lemon Herb Couscous

Elevate your meal with this refreshing Lemon Herb Couscous recipe! Bursting with zesty flavors, this dish combines fluffy couscous with fragrant herbs and a hint of lemon for the perfect side or light main course. In just 15 minutes, you can whip up a delightful addition to any meal. Ready to impress your guests? Click through to explore this simple yet delicious recipe and make your dinner unforgettable!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1 tablespoon olive oil

Zest of 1 lemon

Juice of 1 lemon

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1/4 cup cooked chickpeas (optional for protein)

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

Instructions
 

In a saucepan, bring the vegetable broth to a boil.

    Once boiling, remove the pot from heat and stir in the couscous. Cover and let it sit for 5 minutes to allow the couscous to absorb the broth.

      Fluff the couscous with a fork after 5 minutes.

        In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, and if using, the cooked chickpeas.

          Add the fluffed couscous to the mixing bowl, and gently stir in the chopped basil and parsley.

            Season with salt, pepper, and red pepper flakes (if using), then mix until evenly incorporated.

              Taste and adjust the seasoning if needed, adding more lemon juice for tartness, if desired.

                Serve warm or at room temperature as a side dish or light main course.

                  Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4

                    - Presentation Tips: Serve the couscous in a large bowl or individual plates, garnished with a sprinkle of fresh herbs and a lemon wedge on the side for an added pop of color.