Lemon-Herb Couscous

Let's Cook

1. Step 1.

   Prepare the couscous. Place the couscous in a medium heatproof bowl. Bring the stock to a boil, then pour it evenly over the couscous. Cover tightly and leave undisturbed for 5 minutes. Fluff and cool. Uncover the couscous and fluff thoroughly with a fork, breaking apart any clumps. Let it stand uncovered for about 5 minutes to cool slightly. This helps keep the fresh herbs and cucumber crisp. Add the fresh ingredients. Add the diced cucumber, scallions, parsley, basil or mint, and lemon zest. Toss gently until evenly distributed. Dress the couscous. Drizzle with 2 tablespoons lemon juice and the olive oil. Season with salt and freshly ground black pepper, then toss again. Taste and serve. Taste and add the remaining tablespoon of lemon juice if you’d like a brighter, more citrus-forward flavor. Adjust the salt and pepper as needed and serve slightly warm or at room temperature. Notes Keep it fluffy: Avoid adding too much liquid or oil. The couscous should remain relatively dry and loose, particularly when serving it with fish or meat finished with a sauce or compound butter. Basil or mint? Basil makes this an especially natural pairing with Seared Mahi Mahi with Zesty Basil Butter, while mint gives the couscous a cooler, more distinctly Mediterranean character. Make ahead: The couscous can be prepared a few hours ahead and refrigerated. For the best texture, add the cucumber and most of the fresh herbs shortly before serving. Serving Suggestions This couscous is particularly good with seared or grilled fish, chicken, shrimp, lamb, or Mediterranean-style vegetables. Pair it with Seared Mahi Mahi with Zesty Basil Butter for a light, fresh meal—the couscous catches the melted basil butter and juices from the fish without competing with them.

Tips & variations

Plan n Cook Kitchen

09/28/2026 12:41

Keep it fluffy: Avoid adding too much liquid or oil. The couscous should remain relatively dry and loose, particularly when serving it with fish or meat finished with a sauce or compound butter. Basil or mint? Basil makes this an especially natural pairing with Seared Mahi Mahi with Zesty Basil Butter, while mint gives the couscous a cooler, more distinctly Mediterranean character. Make ahead: The couscous can be prepared a few hours ahead and refrigerated. For the best texture, add the cucumber and most of the fresh herbs shortly before serving. Serving Suggestions This couscous is particularly good with seared or grilled fish, chicken, shrimp, lamb, or Mediterranean-style vegetables. Pair it with Seared Mahi Mahi with Zesty Basil Butter for a light, fresh meal—the couscous catches the melted basil butter and juices from the fish without competing with them.

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