Couscous with Zucchini & Lemon
This easy couscous recipe with zucchini, lemon and Parmesan is fresh, flavourful and ready in just 20 minutes. It’s a simple, healthy side dish for busy weeknights and a brilliant alternative when you fancy something other than the usual rice, pasta or potatoes.
Couscous makes for a brilliant alternative to rice or everyday noodles. It’s versatile and easy to prepare, requiring little more than the addition of hot water and fluffing with a fork. Originating from North Africa, as Morocco’s answer to what the Italians had long enjoyed, it’s also made from durum wheat flour, however rolled into tiny pellets of pasta.
Ingredients for This Easy Couscous Recipe
This simple couscous recipe starts with a handful of everyday ingredients that come together to make a light yet flavour-packed side dish. Couscous originates in North Africa and is made from tiny granules of durum wheat semolina. It’s wonderfully quick to prepare and takes on other flavours beautifully, which makes it perfect for easy everyday cooking.
Here’s what you’ll need:
- Couscous: The base of the recipe and a handy store-cupboard staple. Regular fine or medium couscous works perfectly here.
- Courgette: Adds colour, texture and an easy serving of vegetables. Try not to overcook it – it’s best with a little bite.
- Lemon juice and zest: Fresh lemon brightens up the couscous and balances the richness of the Parmesan. An unwaxed organic lemon is ideal when using the zest.
- Shallots, olive oil, salt and pepper: A few simple aromatics and seasonings bring everything together. I particularly like sea salt here.
- Parmesan: Freshly grated Parmesan adds a savoury, nutty finish and melts beautifully into the warm couscous.
- Chives: A final scattering of fresh chives adds colour and a mild onion flavour.
Couscous with Zucchini: A Versatile Side Dish
One of the best things about this simple couscous side dish is just how versatile it is. The fresh lemon and zucchini keep things light, while Parmesan gives it enough savoury flavour to make it interesting all on its own. It’s also a great family-friendly side dish. Couscous has a mild flavour and soft, fluffy texture, and adding finely chopped courgette is an easy way to work a little extra veg into dinner.
Serve it alongside roast or braised chicken, grilled fish, salmon or roasted vegetables. It would be especially delicious with my braised chicken with figs, honey and lemon, where the couscous can soak up all those wonderful cooking juices. It’s also the perfect accompaniment to sautéed cherry tomatoes or served over a mixed salad.
5 Reasons You’ll Love Couscous with Zucchini & Lemon
There’s a lot to love about this quick zucchini couscous recipe, especially when you need a side dish without much planning.
- Ready in 20 minutes. Couscous cooks incredibly quickly, making this ideal for busy weeknight dinners.
- Fresh and flavourful. Lemon zest, lemon juice, Parmesan and chives turn simple couscous into something you’ll actually look forward to eating.
- Full of vegetables. Zucchini adds freshness, colour and texture without overpowering the dish.
- Easy to adapt. Try other vegetables, swap the chives for parsley or basil, or add toasted nuts for some crunch.
- Pairs with almost anything. Serve this couscous with chicken, fish, grilled vegetables or your favourite Mediterranean-inspired main.
More Couscous Recipes To Try
For more couscous inspiration, try a summery version with Couscous Salad with Watermelon & Cucumber, or try this quick and easy Apricot Couscous Salad, or a fresh-tasting Couscous Salad with Oranges and Radishes. For another fresh and flavourful couscous recipe, try my Lemon and Parsley Couscous with Pomegranate. Bright, herby and full of Mediterranean-inspired flavours, it makes a beautiful side dish or light meal.
Zucchini Lemon Couscous
Ingredients
- 200 g couscous (1 cup)
- 250 ml boiling water (1 cup)
- 3 tablespoons extra-virgin olive oil divided
- 2 shallots, finely diced
- 2 small zucchini about 300–350 g total, finely diced
- 1 small garlic clove, minced
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- 4–5 tablespoons freshly squeezed lemon juice (from about 1 1/2 lemons)
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons finely grated Parmesan
- sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the couscous: Place the couscous in a medium-large bowl and pour over the boiling water. Cover with a plate and leave to stand for 10 minutes. Remove the plate, fluff the couscous with a fork and set aside to cool slightly.
- Sauté the shallots: Heat 2 tablespoons olive oil in a medium frying pan over medium heat. Add the shallots and cook, stirring occasionally, for 4–5 minutes, until softened and translucent.
- Cook the zucchini: Add the zucchini and cook for 3–4 minutes, stirring occasionally, until just tender. Add the garlic and cook, stirring, for another 30 seconds. Remove from the heat.
- Combine: Fluff the couscous again with a fork. Add the lemon juice, lemon zest, sea salt, a few grinds of black pepper and the remaining 1 tablespoon olive oil. Toss gently to combine.
- Finish and serve: Fold in the zucchini mixture, chives, parsley and Parmesan. Taste and adjust the seasoning with additional salt, pepper or a squeeze of fresh lemon juice, as desired. Serve warm or at room temperature as a light main course or alongside grilled fish, chicken or vegetables. Enjoy!
Nutrition
Notes
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