| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 2 cups pearl couscous
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh dill fronds
- 1 tablespoon lemon zest and 1/4 cup fresh lemon juice from 1 to 2 lemons
Instructions
- In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
- Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 319 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 5 mg |
| Sodium | 200 mg |
Reviews
I have made this side a few times and love it! Especially in the summer cold. Either warm or cold I tweaked the recipe by adding a full 1/3 cup of crumbled feta to the mix.
Delicious. I served it room temperature but next time I will serve it slightly warm. The dressing is wonderful, and I might use even more herbs next time.
I used pearl couscous and fresh herbs and this was great for part of a meatless dinner. We really enjoyed it!
The olive oil is unnecessary to the flavor of this recipe. I found it to be too greasy with the oil.
Excellent! Used Israeli couscous (larger) and dried herbs (cheaper and on hand). Definitely will be making this again and again!
Fantastic!