Best 2 Lemon Rosemary Couscous Recipes

Lemon rosemary couscous is a delightful dish that combines the bright, citrusy flavor of lemon with the aromatic, earthy flavor of rosemary. It is a versatile dish that can be served as a main course, a side dish, or a salad. This article will provide you with a comprehensive guide to making the best lemon rosemary couscous, from selecting the right ingredients to perfecting the cooking technique. We will explore different variations of the recipe, including vegetarian and vegan options, and provide tips for achieving the perfect balance of flavors. So, whether you are a seasoned cook or a novice in the kitchen, this article will help you create a delicious and memorable lemon rosemary couscous dish that will impress your family and friends.

Let's cook with our recipes!

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS image

Categories Bread Chicken

Number Of Ingredients 24

Ingredients

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Couscous:
1 1/2 cups water
1/2 cup small diced red onion or shallots
1/2 cup small diced carrot
1/2 cup currants
1 (10-ounce) package couscous
2 tablespoons extra-virgin olive oil
1/4 cup toasted pine nuts
3/4 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon chopped fresh mint leaves
Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and cover with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve hot.
Yield: about 4 cups

Steps:

Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups

LEMON ROSEMARY COUSCOUS

lemon rosemary couscous image

this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats

Provided by leigh ann terry

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 box of plain near east couscous
3 cloves crushed garlic
1 shallot, finely chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 ounces fresh rosemary, left on the stem
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon, zest of

Steps:

bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
allow to gently boil uncovered for 2 to 3 minutes.
add couscous, cover and turn heat off.
allow to sit for 5 minutes.
remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

Tips:

Use fresh herbs for the best flavor. If you don't have fresh rosemary, you can substitute 1 teaspoon of dried rosemary.
Toast the couscous before cooking it. This will give it a nutty flavor and a slightly chewy texture.
Add the lemon zest and juice at the end of cooking. This will help to brighten the flavor of the dish.
Serve the couscous warm or at room temperature. It can be served as a side dish or a main course.
You can add other vegetables to the couscous, such as roasted red bell peppers, zucchini, or broccoli.
If you are using a different type of grain, such as quinoa or rice, adjust the cooking time accordingly.

Conclusion:

Lemon rosemary couscous is a delicious and versatile dish that can be served as a side dish or a main course. It is easy to make and can be tailored to your own taste. With its bright citrus flavor and fragrant rosemary, this dish is sure to be a hit at your next gathering.

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