Herbed Couscous

I think couscous is the most easy and versatile side dish. You can add a lot of different things to it and it is either a side dish or a main dish. Today I am sharing with you a very simple and easy yet very delicious side dish that we love to make during the summer. It is great either warm or cold. I also love serving this as a main dish with grilled chicken.

Let’s get to it.

Herbed Couscous


2 3/4 c. chicken broth
juice of 1 lemon
1 1/2 c. ( 1 box) plain unflavored couscous
zest of 1 lemon
salt and pepper to taste
1 tsp fresh thyme – chopped
3/4 c. fresh basil – chopped (loosely packed)
1/4 c. parsley – chopped
1/3 to 1/2 c. extra virgin olive oil


  1. In a sauce pan add the chicken broth and bring to a boil over medium heat. Remove from the heat.
  2. Add in the couscous and lemon juice and stir to combine. Place the lid on and let stand for 15 minutes.
  3. In the meantime, in a bowl combine the lemon zest, salt, pepper, thyme, basil, parsley and olive oil. Whisk together until well combined. Set aside.
  4. When the couscous is ready fluff with a fork to break up the pasta. Give the dressing a whisk again to re-combine and add to the couscous. Gently toss the couscous and dressing together to combine well.
  5. Pour on to a serving platter and serve.

  • you can add 1/4 cup of slivered almonds for a slight crunch.
  • you can sub out the couscous for quinoa for a more earthy flavor and a different texture.
  • You can add a more citrus flavor by adding lime or orange zest and juice for a different flavor.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s