Today I’m sharing you this delicious Lemon Basil Couscous. This dish is very healthy, and full with so many flavor. This dish needs to be marinate for at least 4 hours, or even overnight if you are not using it right away. Marinating this for along hours gives time for the chicken to soak in all the flavors.
As summer is approaching we seem to crave for those meals that are easy to make but with a lot of flavors. If you are like me, I love eating salad in the summertime for some reason. Maybe because of the weather being hot or something but there is something about eating salad.
Lemon and garlic combine seems to be a great flavors mixtures. This dish is a perfect lunch for work or even dinner. A great meal to be included in your weekly meal prepping or meal plan. Lemon basil couscous salad would be an awesome dish to serve at any day or time.
The ingredients are not complicated at all, and they are healthy as well. If you are watching what you eat daily. Then this dish is perfect for you, couscous has become one of my favorite to eat weekly. Couscous is versatile and can be pair with anything, from salad to other dish that you like to cook.
Lemon basil couscous salad is something that I won’t mind eating all the time. Pair this with chicken, or any meat that you want to eat. If you are a vegetarian, you can easily top this with some grilled tofu.
The ingredients combination to this dish is just perfect. Basil is another herb that I love using on a lot. One thing I can tell about this dish is, it’s healthy, and has everything you want.
Remember to add the basil after the couscous mixture is cool down, that it will still have that fresh look when you serve the meal.
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- ¼ cup Fresh lemon juice
- ¼ cup olive oil
- 2 cloves of garlic
- ¼ tsp salt
- 2 Thin-sliced chicken breast optional
- 2 cups Pearl couscous Aka Israeli Couscous
- 2 tbsp red onions
- 2 tbsp Kalamata olives sliced, (you can buy them already sliced, a big timesaver)
- 2 tbsp Feta Cheese
- 2 tbsp Fresh Basil sliced in thin ribbons
- Mix together the lemon juice, oil, garlic, and salt.
- Put the chicken in a zip-top bag and pour a little less than half of the marinade over it. Close the bag and refrigerate it.
- Set the rest of the marinade aside.
- Bring 3 cups of water to a boil
- Remove from heat, and stir in the couscous.
- Cover and let stand for 10 minutes. Unlike regular tiny couscous, you’ll probably have unabsorbed water left at the end. Drain it off.
- Stir the couscous with a fork to fluff it, and then stir in the remaining marinade, plus the onion and olives.
- Let the mixture cool, then stir in the feta and basil.
- Refrigerate for at least 4 hours.
- Remove the chicken from the marinade, knocking off most of the bits of garlic (they’ll burn).
- Grill on high heat for 3 minutes per side or until cooked through and juices run clear.
- Let stand 5 minutes, then slice and serve with the couscous.
This couscous looks so much nicer than the normal smaller one. I haven’t noticed this one in our stores, going to check for it. This is definitely a dish my husband would enjoy.
I love eating couscous. My husband and I love using this with salad. Or you can add this to a chicken.
Looks delicious, I’m pretty sure my daughter would LOVE this! (might take some convincing of my husband though) Thanks for sharing!
Thank you. This is a kid’s friendly recipe. It’s something that a family can all enjoy. Your welcome.
Mmmmm. This looks delicious. Couscous is one of my favorites, and I love basil as well.
I love how all the flavors come together on this dish.
This sounds delicious! I’m definitely going to try this!
It does, perfect for summer weather.