Lemon Pistachio Couscous Platter
Fluffy couscous gets tossed with lemon, pistachios, herbs, and roasted vegetables for a bright, speedy side.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.6/5 (118 reviews)
INSPIRED BY
The fast steam of couscous meets the smoky edges of a skillet vegetable platter.
Story
A good side dish should make the rest of dinner easier, and this one is happy to wait on the counter while you finish the main event. The couscous is fluffy and lemony, the vegetables bring char, and the pistachios keep the whole platter from feeling soft. I usually make a double batch because it is just as good tucked into lunch bowls the next day. It is a reliable way to make a simple weeknight plate feel generous.
By Casey
Ingredients
- 1 1/2 cups plain couscous
- 1 1/2 cups low-sodium vegetable broth
- 1 medium zucchini, cut into half moons
- 1 red bell pepper, cut into strips
- 1/2 red onion, sliced
- 3 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/3 cup roasted pistachios, roughly chopped
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh parsley
- Crumbled feta, for serving
Instructions
- Bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes.
- Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the zucchini, bell pepper, and onion in a single layer.
- Cook the vegetables for 6 to 8 minutes, stirring only once or twice, until they pick up browned edges but still have some bite.
- Fluff the couscous with a fork. Add the lemon zest, lemon juice, coriander, salt, and the remaining olive oil, then toss until the grains are loose and glossy.
- Fold the charred vegetables, pistachios, mint, and parsley into the couscous. Taste and add more lemon or salt if needed.
- Spoon onto a wide platter, scatter with feta, and serve warm or at room temperature alongside grilled chicken or fish.
Chef Tips
- Keep the couscous covered for the full 5 minutes so the grains steam evenly.
- Do not crowd the vegetables or they will soften before they brown.
- Use toasted almonds or pumpkin seeds in place of pistachios if needed.
- Refrigerate leftovers for up to 4 days and add a splash of broth before reheating.
Cook's Notes
- **Timing:** Keep the couscous covered for the full 5 minutes so the grains steam evenly.
- **Texture:** Do not crowd the vegetables or they will soften before they brown.
- **Swaps:** Use toasted almonds or pumpkin seeds in place of pistachios if needed.
- **Storage:** Refrigerate leftovers for up to 4 days and add a splash of broth before reheating.