This simple combination of couscous and broccoli, bright with lemony flavor, might be too light to serve as a meal's centerpiece on its own, but it's perfect for pairing with a dish of equal heft, like a bean or legume dish, or a main-dish salad. Leftovers are also great served cold in a wrap with shredded lettuce and sliced tomatoes.
What makes this dish so easy to love is how quickly it comes together - the couscous needs only a quick soak in boiling water, and the broccoli steams right in the same skillet as the onion. A generous squeeze of lemon juice and a handful of fresh herbs turn a simple grain side into something bright and genuinely flavorful.
It's also a wonderfully flexible side dish to keep in your regular rotation. Because it tastes just as good warm, at room temperature, or straight from the fridge, it fits easily into meal prep, potlucks, or a quick weeknight dinner alongside whatever protein-rich dish you're already making.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Whole grain couscous - this adds fiber and a slightly nuttier flavor than regular couscous, though either works well here.
- Broccoli - finely chopped florets cook quickly and mix evenly through the couscous. A little of the stem is fine too.
- Fresh lemon juice and zest - the zest is optional but adds a real boost of citrus flavor, so it's worth including if you have a lemon on hand.
- Sun-dried tomatoes or black olives - either adds a concentrated, savory-sweet or briny note that balances the bright lemon flavor. Use whichever you have on hand or prefer.
- Fresh parsley and dill - these herbs are what give the dish its fresh, herby character. Dried dill works in a pinch if fresh isn't available.
Helpful Tips
- Let the couscous stand fully covered for the full 10 minutes so it absorbs all the water and fluffs up properly with a fork.
- Add just enough water to the skillet to keep the bottom moist while the broccoli steams - too much and it will simmer rather than steam, turning the broccoli dull and soft.
- Zest the lemon before juicing it; it's much easier to zest a whole lemon than one that's already been cut and squeezed.
- This dish is just as good warm, at room temperature, or cold, so don't worry about the timing - it holds up well made ahead of time.
Variations
Swap in quinoa for the couscous if you'd like a gluten-free version, or add a handful of chickpeas for extra protein and heartiness. A crumble of vegan feta over the top adds a nice tangy finish if you want to dress it up a little. For more crunch, sprinkle on some toasted slivered almonds or pine nuts just before serving.
Serving Ideas
Pair this couscous with a hearty bean or lentil dish, or a main-dish salad, to round out the meal. It also makes a great packed lunch on its own, or rolled into a wrap with shredded lettuce and sliced tomatoes for an easy way to use up leftovers.
Storing & Freezing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. This dish isn't a great candidate for freezing, since the couscous and broccoli both change texture considerably once thawed, but it's quick enough to make fresh whenever you need it.
Recipe
Lemony Couscous with Broccoli
Ingredients
- ¾ cup couscous preferably whole grain
- 2 tablespoons extra-virgin olive oil
- 1 medium red or yellow onion quartered and thinly sliced
- 3 cups broccoli florets finely chopped
- ¼ to ½ cup fresh parsley minced
- 2 tablespoons fresh dill minced, or 1 teaspoon dried
- juice of 1 lemon plus its zest, optional but highly recommended
- ⅓ cup sliced sun-dried tomatoes or chopped pitted cured black olives oil-cured or not, as preferred
- salt and freshly ground pepper to taste
Instructions
- Combine the couscous with 1 ½ cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
- Meanwhile, heat half of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
- Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
- Add the cooked couscous to the skillet along with the herbs, lemon juice (and optional zest), and dried tomatoes or olives. Stir together well, and cook for 2 or 3 minutes longer.
- Season with salt and pepper and serve hot, warm, or at room temperature.
Nutrition (Estimate per Serving)
Frequently Asked Questions
Can I make this ahead of time?
Yes - this dish holds up especially well made a day ahead, since it's just as good served cold or at room temperature. Store it covered in the refrigerator and give it a quick taste for seasoning before serving.
Can I use regular couscous instead of whole grain?
Yes - regular couscous works just as well and cooks the same way. Whole grain couscous simply adds a bit more fiber and a slightly nuttier flavor, so use whichever you prefer or have on hand.
What can I use instead of sun-dried tomatoes?
Chopped pitted black olives make a great substitute and bring a similar briny, savory note. You could also leave them out entirely and add a few extra fresh cherry tomatoes, halved, for a lighter, fresher take on the dish.
Lynn Young says
Looks great!