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Lemon Basil Couscous

Contributed by: Melinda

Check the instructions on your couscous package for liquid to dry proportions. Most use 2-1, but some are different. Also check to see whether you need to cook your couscous in the liquid or if it is truly instant.

1 cup couscous
2 cups vegetable broth
1/2 medium red onion, minced
1 lemon
Handful fresh Basil chiffonade
Salt & Pepper
Olive Oil
  • Place minced onion and vegetable broth in a saucepan and bring to a boil
  • Place instant couscous in a serving dish
  • When broth has boiled, pour over couscous and cover with plastic wrap
  • Let stand about 5 minutes, then remove cover and fluff with a fork
  • Add the juice of 1 lemon, salt & Pepper, basil chiffonade and olive oil to taste
  • Serve warm or at lightly chilled

    Questions about this recipe?

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