Lemon Couscous
Lemon Couscous makes for a perfect weeknight side dish. Pearl couscous cooked in chicken broth and lemon juice then drizzled with a zingy lemon herb vinaigrette.
Servings 6 servings
Ingredients
For the lemon couscous
- 3 cups chicken stock
- 2 cups pearl couscous
- 1 Tablespoon butter
- 1 large lemon, zested and juiced
- 1 teaspoon kosher salt
For the lemon herb vinaigrette
- 1/2 cup avocado oil
- 1/4 cup water
- 1 large lemon zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- few cracks of black pepper
- 4 large fresh basil leaves, torn
Instructions
- In a medium saucepan, bring chicken stock to a boil. Add couscous, butter, juice of one lemon juice and salt. Cover and cook for 8 to 10 minutes, until liquid is almost completely absorbed and couscous is tender. Remove from heat and stir in the zest of one lemon.
- While the couscous is cooking, make the vinaigrette. Add all the vinaigrette ingredients to a food processor and pulse until it comes together and the basil is in small pieces. Pour into a jar and store in the refrigerator. Shake before use.
- Drizzle desired amount of vinaigrette onto the couscous and serve.