Herbed Citrus Couscous

Herbed Citrus Couscous


Herbed Citrus Couscous

The Cooking Doc®
Course Salad, Side Dish
Servings 1
Calories 177 kcal


  • 1 cup dry Israeli couscous can substitute quinoa, farro, other other whole grain
  • 2 lemons juiced
  • 1 lime juiced
  • 2 tablespoons dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 shallot diced
  • 1 cup flat leaf parsley chopped
  • 1/4 cup mint chopped
  • 1 tablespoon chives chopped
  • 1/2 cup carrots cut into small pieces
  • 1/2 cup frozen corn cooked or removed kernels from 1 ear of cooked corn
  • 1/2 cup crumbled feta cheese


  • Combine the juice of 2 lemons and 1 lime in a bowl with 2 tablespoons of dijon mustard and the diced shallot. Mix well with a fork or whisk. Add the 1/4 cup extra virgin olive oil while whisking and set aside.
  • For the easy version – add the 1 cup couscous to 1 1/4 cup boiling water and bring back to a boil. Cover and simmer for 8 – 10 minutes or until almost all the water is evaporated. Remove from the heat and let sit until ready for use.
  • MAKE A TASTIER COUSCOUS: – Toast the couscous by heating 1 tablespoon olive oil over medium-high heat in a small sauce pan. Add the couscous and toast, stirring occasionally, until most of the couscous pearls turn a golden brown. Add to the pot 1 1/4 cups of water and cook as directed above.
  • Let the couscous cool to room temperature.
  • Combine the couscous, parsley, mint, chives, carrots, and corn in a large bowl. Add 1/4 cup of the dressing and taste. Continue to add dressing a little at a time until you’re satisfied. Finally, mix in feta cheese and serve.


For a lower carbohydrate and more diabetic friendly version, use only 1/2 cup


Serving: 1CupCalories: 177kcalCarbohydrates: 37gProtein: 6gSodium: 8mgPotassium: 97mgFiber: 2gCalcium: 13mgMagnesium: 13mgPhosphorus: 35mg
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