Best 7 Lemony Couscous With Spinach Recipes
Lemony couscous with spinach is a delightful and easy-to-make dish that combines the vibrant flavors of lemon, the earthy goodness of spinach, and the fluffy texture of couscous. This dish is not only quick to prepare, but it is also a healthy and delicious meal that can be enjoyed for lunch or dinner. Whether you are looking for a light and refreshing side dish or a flavorful main course, lemony couscous with spinach is sure to please your taste buds and leave you feeling satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
LEMON & CORIANDER COUSCOUS
Impress your friends with this zesty couscous side salad
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
- Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.
Nutrition Facts : Calories 367 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
LEMON COUSCOUS WITH BROCCOLI
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.
Nutrition Facts : Calories 115 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
LEMON SPINACH COUSCOUS
Make and share this Lemon Spinach Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- In a shallow pan, heat oil.
- Add spinach, lemon juice, pine nuts, and orange peel.
- Cook until spinach wilts slightly and changes color (about 1 minute).
- Remove from heat.
- Mix spinach mixture with couscous.
- Add freshly ground black pepper to taste.
LEMONY COUSCOUS WITH SPINACH
Spinach provides a simple addition to a no-fuss couscous side dish that's ready in 30 minutes. Perfect if you love Middle Eastern cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in broth. Heat to boiling. Stir in couscous, spinach, lemon peel and pepper. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g
LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL
Categories Salad Side Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Lemon Spinach Chill Vegan Couscous Dill Boil Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.
LEMONY COUSCOUS
Inspired by Sackville Girl's recipe for Lemon Couscous, but different enough to post another recipe. I've allowed for standing time in the cooking time. Omit the butter and add additonal oil for a vegan dish.
Provided by JustJanS
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan over medium heat.
- Add the onion and cook until just softened, not coloured.
- Add the green pepper and saute until it turns a bright green.
- Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
- Remove from heat.
- Pour over the boiling water and stir again.
- Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
- Add the butter and stir over a very low heat for a further 2-3 minutes.
- Stir through the lemon thyme and serve at once.
Tips:
- Use fresh ingredients. Fresh lemons, spinach, and herbs will give your couscous the best flavor.
- Rinse the couscous before cooking. This will remove any excess starch and help the grains cook evenly.
- Cook the couscous according to the package directions. Most couscous packages will instruct you to bring the water to a boil, then remove the pan from the heat and cover it. Let the couscous sit for 5 minutes, then fluff it with a fork.
- Add the lemon-herb mixture to the couscous while it is still hot. This will help the flavors meld together.
- Serve the couscous warm or at room temperature. It is a great side dish for grilled chicken, fish, or vegetables.
Conclusion:
This lemony couscous with spinach is a light and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. For example, if you like a more tart flavor, you can add more lemon juice. If you want a more herbaceous flavor, you can add more herbs. And if you want a more filling meal, you can add some grilled chicken or fish.
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