Delicious, simple and full of bright, fresh flavours, this lemony couscous with peas and beans is an ideal side for roast chicken, grilled salmon or a cosy autumn casserole.
This recipe is straightforward: cook the couscous according to the packet instructions, stir through a generous drizzle of lemon-infused olive oil and use a fork to fluff and separate the grains.
Meanwhile, cook a couple of handfuls of peas and baby broad beans—fresh or frozen both work well.
Once drained, fold the peas and beans into the couscous and finish with a handful of chopped mint and flat-leaf parsley for a fresh, aromatic note.
Lemony Couscous Ingredients
- 250g dried couscous
- 2 tbsp lemon-infused olive oil
- 2 large handfuls frozen peas
- 2 handfuls frozen baby broad beans
- Handful of fresh mint and flat-leaf parsley, chopped
- Sea salt, to taste
How To Make Lemony Couscous
- Prepare the couscous following the packet directions.
- Cook the frozen peas and broad beans in boiling water for about 5 minutes, then drain and set aside.
- Drizzle the couscous with lemon-infused olive oil and fluff the grains with a fork so they separate.
- Fold in the cooked peas and beans until evenly combined.
- Finish by stirring through the chopped mint and parsley, and season with sea salt to taste.
Make Lemony Couscous Your Way
- Swap peas and beans for sautéed peppers and onions for a sweeter note.
- Adopt Italian flavours by adding sun-dried tomatoes, mushrooms and fresh basil.
- Try a fruity twist with chopped orange segments and parsley.
- Turn it into a main by adding a tin of chickpeas and crumbled feta.
- Also pairs beautifully with chicken & chorizo for a heartier plate.
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Lemony couscous with peas and beans
Serves 4
5 minutes
6 minutes
11 minutes
Delicious side dish that’s packed with fresh flavours and green vegetables.
Ingredients
- 250g dried couscous
- 2 tbsp lemon-infused olive oil
- 2 large handfuls frozen peas
- 2 handfuls frozen baby broad beans
- Handful of fresh mint and parsley, chopped
- Sea salt
Instructions
- Cook the couscous according to the packet instructions.
- Cook the frozen peas and beans in boiling water for around 5 minutes, then drain and set aside.
- Drizzle the couscous with lemon-infused olive oil and fluff the grains with a fork to separate them.
- Fold in the peas and beans until combined.
- Finish by stirring through the chopped fresh herbs and season with sea salt to taste.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 155Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 236mgCarbohydrates: 25gFiber: 4gSugar: 2gProtein: 6g
Nutritional content will vary depending on the exact ingredients and measurements you use. This information is a general guide and may not be precise. If you have specific dietary needs, calculate nutrition for your exact ingredients.
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