If you ask me, I’d say everything is better with onions. This recipe is no different.
Couscous has always been a quick and easy alternative to rice for me. Through most of college and graduate school, I simply mixed the grain with water and slathered it with some sort of saucy topping. Having grown up eating couscous dressed up to its full potential (courtesy of my mom’s delicious Moroccan Hannukah dinner), it’s curious that it took me so long to finally give this side dish the proper attention it deserves!
Still quick and easy, but packed with flavor that makes you want to eat this, and only this… the recently discovered lemony couscous recipe is a new favorite! The turmeric coats the onions and garlic while the lemon zest infuses the couscous with a snap of brightness and punch. Chopped cilantro elevates the freshness of the dish, while adding a pop of green amongst the rich yellow color.
You can serve this side with a variety of dishes… grilled lamb, roasted chicken or baked tofu to name a few. We chose to grill chicken and veggie kebabs with a dollop of hummus for a Mediterranean meal right in our own dining room. Mmmm…. tasty!
Makes 4 servings
1/2 teaspoon turmeric
1 2/3 cups water
1 teaspoon finely grated lemon peel
1/2 teaspoon coarse kosher salt
1 cup plain couscous
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
Heat oil in medium saucepan over medium-high heat. Add garlic and onions; sauteed until onions are translucent, about 5 minutes Add turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.