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 an excellent 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 the dish chilled or at room temperature.
Using preserved lemons in this recipe adds a fresh flavor, but lemon zest works well, too.
Lemon Jewel Couscous
Ingredients
- 4-5 cups cooked couscous about 1 box of most brands such as NearEast
- 5-6 asparagus spears trimmed and cut in 1-inch pieces
- 1 carrot approx. ½ cup, diced
- 1/2 cup diced sweet red pepper
- 1/4 preserved lemon minced (approx. 1 heaping tablespoon or use lemon zest as a substitute)
- 1/2 cup diced red onion
- 2 cloves garlic approx. ½ tablespoon
- 2 scallions thinly sliced
- 5-6 mushrooms sliced
- 1/3 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
- Place cooked couscous in a large bowl and set aside.
- Pour 2 tablespoons of olive oil into a medium sauté pan and warm over low-medium heat.
- Add the onions and cook for 2-3 minutes.
- Toss in the red pepper and carrots, and sauté for an additional 2 minutes.
- Add the asparagus and cook for 1 minute.
- Remove from heat, and place in the bowl with the couscous.
- In the same pan, add another 2 tablespoons of olive oil over medium heat.
- Add the sliced mushrooms and sprinkle with a bit of salt and pepper.
- Cook the mushrooms for about 4 minutes, stirring occasionally, until they are tender.
- Reduce the heat to low, then add the minced garlic.
- Sauté for 2 minutes, and then add the mixture to the couscous.
- Toss the couscous mixture until the ingredients are incorporated.
- Mix the 1 tablespoon of olive oil with 1 tablespoon lemon juice, lemon zest, or preserved lemon, and dill.
- Pour the dressing over the couscous, add the scallions and cranberries (and feta, if using it), and toss everything together.
- Season generously with salt and pepper.
- Serve chilled, warm, or room temperature.
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