Lemon Jewel Couscous

by | Nov 26, 2018 | 0 comments

Looking for a side dish with bright and fresh flavors? This Lemon Jewel Couscous is great hot, cold, and at room temperature. It can be served as a side dish or as a wonderful vegetarian or vegan entrée, when plated on a bed of greens, such as arugula. In the warmer months, I don’t cook the red peppers and carrots, and serve it chilled or at room temperature.

Using preserved lemons with this recipe gives the dish a fresh punch of flavor, but lemon zest works well too.

Lemon Jewel Couscous
Author: 
 
Ingredients
  • 4-5 cups cooked couscous (about 1 box of most brands such as NearEast)
  • 5 or 6 asparagus spears, trimmed and cut in 1-inch pieces
  • 1 carrot (approx. ½ cup), diced
  • ½ cup sweet red pepper, diced
  • ¼ preserved lemon, minced (approx. 1 heaping tablespoon or use lemon zest as a substitute)
  • ½ cup red onion, diced
  • 2 cloves garlic (approx. ½ tablespoon)
  • 2 scallions, thinly sliced (approx. 2 tablespoons)
  • 5-6 mushrooms, sliced
  • ⅓ cup dried cranberries
  • 4 tablespoons olive oil, plus 1 tablespoon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill (1/2 teaspoon dried)
  • Salt and pepper to taste
  • Optional: ½ cup feta cheese, crumbled
Instructions
  1. Place cooked couscous in a large bowl and set aside.
  2. Pour 2 tablespoons of olive oil in a medium sauté pan, and warm over low-medium heat.
  3. Add the onions and cook for 2-3 minutes.
  4. Toss in the red pepper and carrots, and sauté for an additional 2 minutes.
  5. Add in the asparagus and cook for 1 minute.
  6. Remove from heat, and place in the bowl with the couscous.
  7. In the same pan, add another 2 tablespoons olive oil over medium heat.
  8. Add the sliced mushrooms and sprinkle with a little salt and pepper.
  9. Cook the mushrooms for about 4 minutes, stirring occasionally.
  10. Reduce heat to low, then add the minced garlic.
  11. Sauté for 2 minutes, and then add the mixture to the couscous.
  12. Toss the couscous mixture until the ingredients are incorporated.
  13. Mix the 1 tablespoon of olive oil with 1 tablespoon lemon juice, lemon zest or preserved lemon, and dill.
  14. Pour the dressing over the couscous, add the scallions and cranberries (and feta, if you are using it), and toss everything together.
  15. Season generously with salt and pepper.
  16. Serve chilled, warm, or room temperature.


Discover more from Epicurean Eva

Subscribe to get the latest posts sent to your email.

Talk to me! I'd love to hear your thoughts.