Description
Six side portions of toasted lemon-parsley pearl couscous.
Ingredients
Scale
- 1 1/2 cups Dry pearl couscous
- 2 tablespoons Olive oil
- 2 cups Low-sodium vegetable broth
- 1 clove Garlic clove, minced
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Finely grated lemon zest
- 1/4 cup Flat-leaf parsley, chopped
- 1/4 teaspoon Fine salt
Instructions
- Heat 1 tbsp of the 2 tbsp olive oil in a medium saucepan. Stir in 1 1/2 cups dry pearl couscous and toast about two minutes until a few pearls turn pale gold; add one minced garlic clove and stir briefly.
- Add 2 cups low-sodium vegetable broth and 1/4 tsp salt, bring to a simmer, cover and cook 10–12 minutes, stirring once if needed, until pearls are tender and liquid is absorbed. Follow the package if its absorption ratio differs.
- Remove from heat and rest covered five minutes. Fluff, then stir in the remaining 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp zest and 1/4 cup chopped parsley.
- Serve six provisional side portions. Record the chosen brand, exact liquid left in the pan, tenderness and lemon strength during testing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: two-minute toast, 10–12-minute simmer and five-minute rest; brand liquid ratio can vary.
- Prep Time: 10 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One sixth of the cooked pot