What until you try this incredible Crispy Lemony Couscous! It is Devine and so easy to make.
Thanksgiving is right around the corner (how did that happen so fast!), and it’s one of my favorite holidays. I know, you would think that a holiday that revolves around turkey wouldn’t really be something that a vegetarian would look forward to, but let me just remind everyone that it’s more about celebrating what we are thankful for and the sides (which are usually mostly vegetarian anyway) are really the things people focus the most on and want to eat, along with the amazing desserts!
Side dishes are of course a big part of the meal and this one is perfect for the holidays with the beautiful colors, lemony, garlic bold flavor and a hint of an herby finish. Sure to be a showstopper at any holiday dinner this season!
Again, another very easy recipe that has a little twist on it but is a winner on all fronts!
You start with cooking your couscous and mixing in the seasonings and spices.
For the spices I used onion powder, garlic powder, salt and pepper and mixed it in with a little olive oil to help get that crispy texture.
It already looks incredibly delicious!
Add the couscous to a pan and press it down to get it crispy on the bottom.
I know, not a traditional method but it makes a big difference in this dish. The couscous get a nice crispy texture on the outside that will surprise everyone.
Getting those crispy edges on the couscous takes about 15 minutes
Once you see the edges start to crisp up remove the couscous from the pan and mix in the garlic, lemon and parsley.
- one cup of tri-color or standard pearl couscous
- 1 1/4 cup of water
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tsp salt
- 1 tsp pepper
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons freshly chopped parsley
- 2 cloves of freshly minced garlic
- The juice of one lemon
- To cook the couscous, add 1 1/4 cups of water with a tablespoon of olive oil to a small saucepan and bring it to a boil. Add in the couscous, remove it from the heat, cover and let sit for 8-10 minutes.
- Fluff the couscous with a fork, mix in one tablespoon olive oil, garlic powder, onion powder, salt and pepper.
- Heat up a medium skillet with the remaining tablespoon of olive oil and add the couscous and press it into the pan with a spatula or wooden spoon. Let it cook on low heat for about 12-15 minutes.
- Turn off the heat and scrap the couscous up with the spatula or wooden spoon and add it to a mixing bowl.
- Stir in the lemon juice, freshly minced garlic, parsley and parmesan. Serve and enjoy!