Sides & salads

Lemon & herb couscous

Name: Lemon & herb couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: North African-inspired
Ingredients: 200 g quick-cooking couscous; 250 ml boiling vegetable stock, or package amount; 1 tbsp olive oil; 1 tbsp lemon juice; 0.5 cucumber, diced; 150 g cherry tomatoes, quartered; 2 tbsp chopped parsley; 0.25 tsp salt

Quick-cooking couscous needs hydration rather than a long boil.

Prep 10 minCook 10 minEasyServes 4

Let’s cook

Lemon & herb couscous serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

Hydrate
Put couscous in a heatproof bowl. Add boiling stock using the package ratio, then cover and leave for 5–10 minutes as directed.
Fluff
Uncover and fluff with a fork to separate the grains. Stir in oil and allow to cool slightly before adding vegetables.
Add freshness
Fold in lemon juice, cucumber, tomatoes, and parsley. Taste before adding salt because stock varies.
Serve or chill
Serve as a side, or add chickpeas for a fuller lunch. If saving for later, refrigerate promptly in a covered shallow container.

A little kitchen wisdomQuick-cooking couscous needs hydration rather than a long boil. Package ratios matter because grain sizes and products differ.