04/19 ROTM - Herb and Lemon Couscous

Spring is here and that means better weather and a desire for faster, healthier meals - try our April Recipe of the Month tonight.


(Makes 8 Servings)


  • 3 cups low-sodium chicken broth
  • 2 cups couscous
  • 1/2 cup lemon juice
  • 4T extra-virgin olive oil 
  • 4T fresh, chopped parsley
  • Black pepper, kosher salt, red pepper flakes (to taste)


  1. Set broth, in a medium saucepan, over a medium heat to boil.
  2. While broth is heating, run cold water over couscous until it runs clear.
  3. Once broth is at a rolling boil, add couscous, cover with lid, and remove from heat.
  4. Let the pan stand for 10-15 minutes until broth is absorbed/couscous is cooked. 
  5. Fluff with a fork and pour lemon juice and oil over couscous. Stir until evenly distributed. Season, to taste.
  6. Enjoy warm or refrigerate - great cold or microwaved the next day.

Finish the meal with a cup of fresh, seasonal fruit and a glass of water or iced tea.

Category: Recipes
Apr. 10, 2019