1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (118g) Recipe makes 4 servings The following items or measurements are not included below: 1 lemons, zest of
Calories 525
Calories from Fat 256		(48%)
Amount Per Serving		%DV
	Total Fat 28.6g	43%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 18.8g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 201mg		8%
Potassium 338mg		9%
Total Carbohydrate 56.0g		18%
	Dietary Fiber 6.0g	24%
	Sugars 1.4g
Protein 13.2g		26%
detailed view... how is this calculated?

Coriander Lemon Couscous

Recipe #96875 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sackville
Aug 3, 2004

This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind of nuts you like, just toast them in a dry frying pan before you mix them with the rest of the dish.

SERVES 4 -6 (change servings and units)

Ingredients

250 g israeli couscous or normal couscous
50 g coriander, chopped
1 lemon, zest of
1/4 cup olive oil
100 g nuts, toasted
salt and pepper

Directions

1
Cook the couscous according to package directions.
2
Meanwhile, put the coriander and lemon zest in a bowl.
3
When the couscous is done, mix it with the coriander and lemon zest.
4
Add the olive oil and nuts and mix again.
5
Season with salt and pepper.
6
Serve immediately or chill if desired.
7
Squeeze a little lemon juice over the couscous just before serving.

Questions about this recipe?

Browse similar recipes by category

Course > Salads
Course > Side Dishes
Main Ingredient > Pasta, Rice & Grains > Grains
Preparation > Time to Make > < 15 mins
Preparation > Simple
Occasion > Seasonal > Summer
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: mikekey

On Jul 15, 2007

Yummy! I love the texture of Israeli couscous. I was going to use pine nuts but burned them while toasting , so used pumpkin seeds, which worked quite well! Thanks for posting this.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Jewelies

On Jan 27, 2006

This is wonderful, absolutely loved it. I'd used up all the lemon zest in your Moroccan Lamb Shanks Moroccan Lamb Shanks so instead I added some juice and was pleased I did. Also used pine nuts which are my favourite. This one goes into my favourites cookbook to be used again and again. Thanks for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO