How to Prepare Tasty Cilantro Lemon Couscous

What is couscous

Couscous is a North African delicacy formed from tiny semolina flour balls that are steamed. Couscous is actually a sort of pasta that is cooked as a grain. It's one of the simplest, quickest, and most adaptable side dishes you'll ever make. It goes especially well with stews and saucy main courses. The recommended quantities of liquid to couscous vary depending on whatever brand you buy.

Durum wheat is ground into semolina flour, a popular ingredient in pasta making, then mixed with water to make couscous. Though couscous is said to have originated in Africa and the Middle East, it is now a worldwide popular dish that can be prepared in a variety of ways.

What are the different types of couscous?

While all different types of couscous are typically cooked with durum semolina wheat, the significant variances are in size and texture.

Moroccan couscous is the tiniest of the three types. It's the quickest to cook and has a soft, fine texture.

Pearl couscous/Israeli couscous is larger than Moroccan couscous and takes around 10 minutes to prepare. It has got a chewy texture to it.

Lebanese couscous, also known as Moghrabeyah is the largest of the above types of couscous. It is pea-sized and takes the longest to cook (15–20 minutes). This kind has a chewy texture as well.

Golden couscous is a coarsely ground durum wheat that has been par-cooked. It has a somewhat nutty flavor and a robust texture, making it an ideal side dish or mellow-tasting breakfast cereal.

What you need to prepare this Couscous recipe

Couscous: It's important to keep in mind that not all brands require the same amount of liquid. Check the back of the packaging to check whether the amount of liquid has to be adjusted.

Cilantro: Other herbs can be used in this recipe; some suggestions are provided below.

Extra virgin olive oil: Regular refined olive oil will work, but it will lack the flavor of extra virgin olive oil.

Garlic: Use only fresh garlic in this recipe.

Broth: Vegetable broth works just as well as chicken broth.

Lemon zest: You can zest with a zester rather than a grater, the white pith of the lemon will provide a bitter flavor to the couscous.

Salt: Season with salt to taste.

Ingredients

1 cup of couscous

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

2cloves garlic, minced

1 1/4 cups chicken or vegetable broth

Enough salt to taste

A bunch of cilantro leaves, freshly chopped

Procedure

In a medium saucepan over medium-low heat, heat the vegetable oil.

Sauté garlic until soft and fragrant, but not browning it, or it will be bitter.

Remove from the heat and add the chicken broth, lemon zest, and lemon juice, along with salt and pepper to taste.

Bring the water to a boil over medium-high heat.

Pour in the couscous, stir to combine, then remove from heat and cover with a lid.

Allow it to cool for 5 minutes after removing it from the heat.

Using a fork, fluff in the cilantro.

If desired, add a bit more olive oil or broth to moisten the dish.

Serve hot with a side dish of your choice.

Conclusion

Other herb options that would be delicious here as a substitute for cilantro are basil, parsley, dill, or mint. Whole-grain couscous is a good source of fiber. Fiber might help you stay fuller for longer and lowers blood sugar levels. It can also help lower cholesterol, minimizing risk of heart disease. Fiber can help prevent constipation. Intestinal and breast cancer risk can both be reduced by eating a high-fiber diet. Whole wheat couscous can be a healthy option for refined white pasta or white.