Couscous with Herbs and Lemon
Couscous is ready in ten minutes: pour boiling water over it and let it swell. With lemon and herbs, it goes well with fish or chicken.
- Time
- 10 min
- Serving
- 313 kcal
- Ingredients
- ≈ $0.59
- Protein
- 9 g
Ingredients
- 1 Couscouspack 450 g ≈ $2.50 70 g
- 2 Olive oil 5 ml
- 3 Lemon≈ $4.70 per kg 10 g
- 4 Parsleypack 50 g ≈ $1.50 5 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Use 1:1.2 ratio of water to couscous to avoid a gummy texture. Too little water leaves it dry, too much makes it gluey.
- Substitutions
- Replace lemon with vinegar (5 ml) for acidity; swap petruška for parsley (5 g) if unavailable.
- Common mistakes
- Overcooking turns couscous mushy; check after 5 minutes. It should look fluffy, not wet or sticky.
- Storing and reheating
- Lasts 3 days in the fridge; reheat in a dry pan for 2 minutes, stirring often. Freeze only if mixed with sauce.
- Serve with
- Pair with grilled trout or roasted chicken thighs for a light, fresh contrast to protein.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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