{"id":62184,"date":"2014-08-23T06:00:47","date_gmt":"2014-08-23T05:00:47","guid":{"rendered":"https:\/\/ellerepublic.de\/couscous-mit-zitrone-und-petersilie\/"},"modified":"2026-03-24T09:34:55","modified_gmt":"2026-03-24T08:34:55","slug":"lemon-and-parsley-couscous","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/lemon-and-parsley-couscous\/","title":{"rendered":"Lemon and Parsley Couscous with Pomegranate"},"content":{"rendered":"\n

Lemon and parsley couscous makes for a quick and easy side or a refreshing afternoon meal. It’s the perfect way make use of fresh and abundant herbs during the summer months and allows you to make something light but still substantially filling enough without enough without having to spend a lot of time in the kitchen. I love that all is required is boiling a kettle of water, pouring it over the couscous, letting it stand and then giving it a nice little fluff before mixing in whatever it is you choose to glam it up a bit. It’s that easy! Okay, not easy to get kids to try it…”what’s that green stuff?”…but easy, forget pimping it up, serve it “vanilla” with a little brown sauce (a.k.a gravy). Voila.<\/p>\n\n\n

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Once again couscous is a meal saver (lifesaver) when traveling and cooking on the road. Yes, made this one on our trip to Greece too. So very versatile, it is easy to toss in almost anything fresh to make a tasty side dish. Any assortment of fresh herbs, lemon, orange and fresh salad type vegetables transform couscous almost instantly into something delicious. I tend to serve this lemon and parsley couscous over a green salad to make a light lunch or dinner.<\/p>\n\n\n\n

NOTE: I like my couscous al dente, so as a general rule of thumb, I use a water-to-couscous ratio of 1:1, or slightly more water than couscous is also sufficient.<\/p>\n\n\n

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Lemon and Parsley Couscous with Pomegranate<\/h2>
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