Couscous with Fresh Cilantro and Lemon Juice

Top notch, go to, couscous recipe! It is not too lemony, as some have suggested. I do prefer chicken broth to water, to add more flavor. This is a perfect accompaniment for almost any Mediterranean dish.....lamb, shrimp, chicken, salmon. Add grilled vegetables, and you have a feast.

• starchgirl

• Cleveland

• 6/19/2015

I read the reviews. So, I used Chicken Stock and cut back on the lemon. Still, it didn't taste quite right to me, so, I added diced fresh mango. Shazam! The sweet of the mango, with the tart of the lemon- equaled a winning dish.

• deenusser

• San Diego, Ca.

• 8/8/2014

I forgot to add that we added diced orange pepper. Delicious!

• sweetpea1813

• Philadelphia, PA

• 1/27/2013

We loved this recipe. The last time we made lemon couscous, it was a disgusting disaster. So we were hesitant to add lemon this time. For that reason, we only used the lemon peel and very little fresh lemon juice. I will say that I didn't taste a distinct lemon flavor, but it was fantastic. We make couscous all the time and this was an easy, delicious way to season it!

• sweetpea1813

• Philadelphia, PA

• 1/27/2013

My family really liked this as a side dish for a simple pan fried fish. Would be great as a cold salad too with the addition of chicken or shrimp. I added a little more salt and about twice the lemon juice!

• tamotv1

• los angeles, ca

• 4/17/2012

This has all the right ingredients and characteristics for us: garlic, lemon, cilantro and quick and easy. I took everyone's suggestion and used vegetable broth instead of the water, but other than that followed the recipe to the letter. To make this even better, it could possibly be enhanced with some sauteed onion in addition to the garlic. Regardless, this was a very nice accompaniment to grilled portobello mushrooms, bell peppers and red onions.

• Anonymous

• Silicon Valley

• 6/26/2011

Very good and easy! I think more cilantro would be nice. I added some preserved lemons, which took it from good to fabulous.

• jkpick

• Colorado

• 4/27/2011

I used the Rice Select Pearl Toasted Israeli couscous. It took on the golden color of the turmeric. I followed the recipe exactly and it worked perfectly. I made it early in the day and let it sit in the pan. Next time I would reheat in the micro, I used the pan and it stuck to the bottom and a lot was wasted. I loved the texture.

• cinhartman

• Laguna Beach, CA

• 12/21/2010

This dish can also be made with quinoa that adds a nutty flavor.

• Anonymous

• 9/28/2010

incredibly delicious and quick - such a simple way to make couscous wonderful! couldn't stop eating it -

• Anonymous

• chicago

• 7/13/2010

我做出最好的蒸粗麦粉。我用鸡broth as suggested.

• jpyronmann

• 6/17/2010

Good flavor, although it certainly needed the course salt. I added some shrimp and vegetables and made it a whole meal.

• Nevil1

• Cleveland, OH

• 6/1/2010

I made this recipe tonight by leaving out the lemon peel and replacing the water with chicken stock. To finish, a bit extra cilantro than was called for, maybe an additional 50%. I'm not normally a fan of couscous due to the texture of the dishes I've tried, but this had lots of great moisture and just the right amount of lemon and cilantro combined.

• Anonymous

• 5/4/2010

I really liked this dish though when I make it again, I will not put as much lemon in. I followed the recipe exactly, but it was a bit too lemony. Apart from that, it was great.

• Anonymous

• 3/2/2010

My husband often dislikes "lemon" flavored dishes, but this one was great with the Moroccan Beef Meatball Tagine. Definitely a keeper to accompany it again as well as for other dishes that need a good couscous side that marries well with cilantro.

• einerson

• Hilliard Ohio

• 2/28/2010