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+ servings

Lemon-Herb Couscous

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 side servings


  • 1 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 cup Moroccan couscous (Moroccan couscous is the tiny couscous! Israeli couscous is the larger pearled couscous.)
  • 2 whole scallions, finely chopped
  • 1/2 packed cup fresh Italian parsley leaves, finely chopped
  • 1/4 packed cup fresh basil leaves, finely chopped
  • 1 teaspoon freshly grated lemon zest
  • Juice of half a lemon, plus extra to taste
  • Freshly ground black pepper to taste


  • Make the couscous. Combine the water, 1 tablespoon of oil, and salt in a medium saucepan and bring to a boil. Remove from the heat and stir in the couscous. Cover the pan with a lid and let stand for 5 minutes, then fluff with a fork. Transfer the couscous to a medium bowl and let cool slightly. (You can serve your couscous warm or at room temperature! Do what feels right.)
  • Add the scallions, parsley, basil, the remaining 1 tablespoon of oil, lemon zest and lemon juice to the bowl with the couscous. Toss to combine. Season with freshly ground black pepper to taste. Add a little extra salt or lemon juice if needed before serving.