Best Lemon Soup With Mint And Couscous Recipes

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LEMON COUSCOUS RECIPE



Lemon Couscous Recipe image

This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.

Provided by Jaclyn

Categories     Side Dish

Time 10m

Number Of Ingredients 8

2 Tbsp extra virgin olive oil
1 1/2 tsp minced garlic ((1 large clove))
1 1/4 cups low-sodium chicken broth ((or vegetable broth))
1 tsp lemon zest
2 Tbsp fresh lemon juice
Salt
2 Tbsp chopped fresh parsley, (or more to taste (optional)*)
1 cup (6 oz) couscous ((not pearl couscous))

Steps:

  • Heat olive oil in a medium saucepan over medium-low heat.
  • Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
  • Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
  • Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
  • Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MOROCCAN LEMON MINT COUSCOUS



Moroccan Lemon Mint Couscous image

This classic Moroccan side dish couscous recipe is given a bit of crunch with some chopped toasted pecans. From Linda Larsen,Your Guide to Busy Cooks, @about.com

Provided by Nana Lee

Categories     Grains

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 ounces instant couscous
2 tablespoons lemon juice (or to taste)
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup finely chopped of fresh mint
1/3 cup chopped pecans, toasted if desired

Steps:

  • Prepare couscous according to package directions.
  • When done, fluff couscous with fork and add remaining ingredients.
  • Stir very gently with a fork and serve.

Nutrition Facts : Calories 212, Fat 11.3, SaturatedFat 1.4, Sodium 198, Carbohydrate 23.8, Fiber 2.3, Sugar 0.4, Protein 4.3

LEMONY COUSCOUS WITH MINT, DILL AND FETA



Lemony Couscous With Mint, Dill and Feta image

This is from Cooking Light magazine. A great Moroccan side dish. You can easily make this a main dish by adding cubed cooked chicken.

Provided by Charmie777

Categories     Cheese

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups water
1 tablespoon olive oil
1 teaspoon salt
1 garlic clove, minced
1 (10 ounce) box couscous (whole wheat or regular)
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 1/2 cups diced English cucumbers
1/3 cup chopped green onion
1/3 cup fresh lemon juice
2 tablespoons chopped of fresh mint
1 tablespoon chopped fresh dill
4 ounces feta cheese, crumbled

Steps:

  • Combine first 4 ingredients in medium saucepan; bring to a boil.
  • Gradually stir in couscous.
  • Remove from heat. Cover and let stand 5 minutes. Fluff with fork; cool.
  • Combine couscous, tomatoes and next 5 ingredients (thru dill) in a large bowl; toss well. Add cheese.

CITRUS-INFUSED ISRAELI COUSCOUS WITH MINT



Citrus-Infused Israeli Couscous with Mint image

Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, finely chopped
1 cup Israeli couscous
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons chopped fresh mint
Salt and freshly ground black pepper

Steps:

  • In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes.
  • Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve.

ISRAELI COUSCOUS WITH MINT AND LEMON



Israeli Couscous With Mint and Lemon image

This is a very simple recipe, and so very light and flavorful, that everyone can enjoy , the flavor of mint is so light and refreshing in this dish!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons coarse salt, plus more for pasta water
1 1/2 cups israeli couscous or 1 1/2 cups pearl couscous
5 tablespoons extra virgin olive oil, plus more
olive oil, for drizzling
1/4 cup fresh mint leaves, thinly sliced
5 scallions, thinly sliced diagonally
1/3 cup golden raisin
3 tablespoons lemon zest, very thinly sliced (2-3 strips)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
fresh ground pepper
1/8 teaspoon red pepper flakes

Steps:

  • Bring pot of salted water to a boil Add couscous, and cook until al dente, Drain, and drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
  • Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.

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