Ingredients
- ½ cup chicken broth
- ½ cup couscous
- 2 tablespoons olive oil
- 8 cherry tomatoes, quartered
- ¼ red onion, diced
- 2 green onions, chopped
- ¼ cup seeded, diced cucumber
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- salt and ground black pepper to taste
Why This Recipe Is So Good
Light and easy to make, perfect for warm weather when you want something fresh and satisfying. The combination of crisp vegetables and fluffy couscous makes it both nutritious and delicious.
Tips To Improve This Recipe
- Use boiling water to fluff the couscous quickly and evenly.
- Let the couscous rest covered for a few minutes to absorb the liquid fully.
- Add fresh herbs at the end to keep their flavor bright and vibrant.
- Let the couscous rest covered for a few minutes to absorb the liquid fully.
- Add fresh herbs at the end to keep their flavor bright and vibrant.
Directions
Heat the chicken broth in a small saucepan over medium heat until it’s just about to boil. Meanwhile, put the couscous in a bowl. Pour the hot broth and 2 tablespoons of olive oil over the couscous, then give it a good stir. Toss in the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and let everything steam for about 5 minutes. Once it’s ready, remove the cover and fluff the couscous gently with a fork. Mix everything together so the veggies are evenly distributed, then season with salt and pepper to your taste.
Serving Advice
Serve chilled or at room temperature alongside grilled chicken or fish. It also pairs well with a dollop of yogurt or a squeeze of lemon for extra zing.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to 2 days. Give it a quick stir before serving again, and add a splash of olive oil if it feels dry.
