Lemon couscous, a quick and flavourful South Indian inspired couscous recipe made with fluffy couscous, fresh lemon juice, coriander and a simple tempering of mustard seeds, curry leaves and ginger. Light yet satisfying dish, ready under 20 minutes and makes a great alternative to regular lemon rice.
Perfect for any meal of a day, just make sure to balance with protein and fibre on the side.
Check out my Lemon aval and Lemon idiyappam recipe in this website.
Jump to:
Even though I have been hearing, seeing couscous for few years, was not sure what it is and how it tastes. Couple of times even Vj asked me if I wanted to buy and try but just skipped. Later last year when I had Veg bowl form Stuff'd I had this couscous and liked it. It was neutral in the salad and had not much distinct flavor or taste in it so started liking it.
During this week's grocery visit, we saw a pack of couscous that is like a ready mix. It was lemon coriander couscous mix. Next to it was a pack of Tesco Couscous. So I thought let me buy Couscous and try that lemon coriander by myself by looking for recipes online. After browsing few, I thought I will make our own South Indian ingredients - lemon rice style couscous.
What is Couscous?
Many people assume couscous is a grain, but it is actually a type of tiny pasta made from durum wheat semolina and water. Manufacturers steam and process tiny granules before packaging them. Because it is partially cooked, couscous cooks very quickly at home. Simply pour hot water over it, cover and allow it to absorb the liquid. The result is fluffy and ready to use in minutes (something like poha/ aval)
How is couscous different from semolina/ rava? Semolina or rava is raw and it is simply cream of wheat. Couscous is a cooked version, which is rolled/ processed through several steps like steaming, rolling in flour and sieving etc. Result, we can easily prepare/ cook and fluffy results.
The couscous cooking instructions will be given in the package itself. Mine says, soak 4 parts couscous, 5 parts hot water until everything is absorbed. That is if you take 4 tablespoon (or a small cup) of couscous, add 5 tablespoon (same cup) of hot boiling water. Fluff and use in your recipe.
Step by step images
- Heat a small pan with oil, when hot, splutter mustard. Add the dals, fry until golden crisp. Sprinkle asafoetida. In goes slit green chilli, ginger and curry leaves. Give a quick stir. Switch off the flame. Add turmeric and mix well. Set aside.
2. Take half cup couscous in a bowl with tight lid. Boil ¾ cup water well. Add to couscous (I saved some 2 tablespoon of water to get it fluffy) .
3. After that, add required salt, tempered items, lemon juice to couscous.
4. Mix well and close it tightly. Wait for 10 mins or until all the water completely absorbed.
5. Fluff and mix well to serve.
Serve as such or with any vegetable side dish. I would love to pair this up with my brinjal subji or kathrikai curry.
Top tips
- Use boiling hot water. The hotter the water, the more evenly the couscous hydrates.
- Cover immediately. This ensures cooking properly.
- Fluff with a fork to separate the grains without making them sticky.
- Adding lemon at the end makes it taste fresh.
Substitutions & Variations
Add roasted peanuts while tempering. This not only adds a crunch but also adds protein.
Fresh coconut at the end can give more balanced taste.
Add vegetables like sauteed beans, carrot, bell peppers and peas for fibre.
Serving suggestions & Storage
Serve with a sambar or any vegetable side dish. Tastes great even after cooling down. Store leftovers in a container with lid in refrigerator for up to 2 days.
FAQs
Couscous is another source of carbohydrates. Lower in cooking time than rice, light and easy to digest. It is a convenient pantry staple than a superfood.
Yes, it is technically a tiny pasta.
Recipe card
Lemon Couscous | South Indian Couscous recipe
Ingredients
- ½ cup Couscous
- ¾ cup Water approx. refer notes
- 1 tablespoon Lemon juice
- 3 tablespoon Coriander leaves
- ¼ teaspoon Turmeric powder
- Salt
To temper
- 1 tablespoon Sesame oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Chana dal
- ½ teaspoon Urad dal
- 1 teaspoon Ginger julienne
- 2 Green chilli slit
- ⅛ teaspoon Asafoetida
- 8 Curry leaves
Instructions
- Heat a small pan with oil, when hot, splutter mustard.
- Add the dals, fry until golden crisp. Sprinkle asafoetida.
- In goes slit green chilli, ginger and curry leaves. Give a quick stir. Switch off the flame.
- Add turmeric and mix well. Set aside.
- Take couscous in a bowl with tight lid.
- Boil water well.
- Add required salt, lemon juice and the tempered items along with the oil, to couscous.
- Mix well and close it tightly. Wait for 10 mins or until all the water completely absorbed. Fluff and mix well to serve.
Video
Notes
- You can add peanuts or some vegetables to make it more nutritious.
- Please follow the instructions in the package you buy for accurate measurements.
- I used little less than ¾ cup water(may be reserved 2 tbsp. water)
Latha says
Hi Mam, Is couscous available in Chennai super markets? I have not come across so far.
Raks Anand says
You can try Amazon online if not in groceries like Amma Naana 🙂
Rio Harper says
We had this last night with Tadka Mackerel... Easy to make and super fresh in flavour...