Lemon Herb Couscous With Grilled Veggies
There is a particular kind of satisfaction that comes from a bowl of food that is both wonderfully fresh and deeply comforting. This Lemon Herb Couscous with Grilled Veggies is exactly that. It captures the smoky essence of summer barbecues with its beautifully charred vegetables, while the couscous, fluffed to perfection and shimmering with a zesty lemon and herb dressing, keeps everything light and vibrant. I’ve been making this for over 5 years, and it never disappoints; it’s become my signature dish to bring to potlucks and family get-togethers.
What we really love about this recipe is its texture and balance. You get the soft, fluffy couscous, the tender-crisp bite of the grilled courgettes and peppers, and the juicy burst from the cherry tomatoes. The dressing, a simple mix of good olive oil, fresh lemon juice, garlic, and a generous handful of chopped herbs, ties everything together seamlessly. It’s not just a side dish; it’s a bowl of sunshine that stands proudly on its own for a healthy lunch or as the base for a more substantial meal.
This is a dish for anyone who appreciates straightforward, honest flavours. It’s ideal when you want something nourishing that doesn’t feel heavy, and it works beautifully for meal prepping as the flavours only get better the next day. It’s a recipe that tastes like effort but comes together in about 30 minutes, which is a win in my book any day of the week.
Recipe Overview
This Lemon Herb Couscous with Grilled Veggies is a vibrant and flavourful dish that combines smoky, charred vegetables with a light, fluffy couscous base. The zesty lemon and fresh herb dressing brings a wonderful brightness that makes the entire dish sing. After years of making this, I find that letting the grilled vegetables cool just slightly before mixing them in prevents the couscous from becoming stodgy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Lemon Herb Couscous With Grilled Veggies
- Genuine Flavour: The taste is wonderfully layered. You first get the smoky sweetness from the grilled red peppers and courgettes, followed by the fluffy texture of the couscous. The lemon-herb dressing then cuts through with a clean, zesty finish that makes it feel incredibly fresh.
- Ready in 30 Minutes: From chopping the veg to fluffing the couscous, this entire dish is on the table in about half an hour. It’s my go-to when I need a fantastic side dish without spending all afternoon in the kitchen.
- Flexible Recipe: This recipe is a brilliant canvas for customisation. You can use whatever vegetables are in season – aubergine, asparagus, or red onion all work wonderfully. For a heartier meal, toss in a tin of chickpeas or some crumbled feta cheese.
- Great for Gatherings: It’s a brilliant dish for BBQs or picnics because it tastes amazing served warm or at room temperature. It travels well and always gets compliments from friends and family.
- Family Tested: I make this at least once a week in the summer – it’s become a family favourite. My husband loves it with grilled chicken, and it’s a dish that everyone in the house happily eats.
Ingredients You’ll Need
For the best results, use the freshest vegetables and herbs you can find. The quality of the olive oil also makes a significant difference in the dressing, so I always reach for a good cold-pressed extra virgin olive oil. It adds a peppery, fruity note that you just don’t get from standard cooking oil.
- For the Grilled Veggies:
- 2 medium courgettes (about 400g), sliced into 1cm thick rounds
- 1 large red bell pepper, deseeded and cut into large, flat pieces
- 1 red onion, cut into 8 wedges
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Couscous:
- 250g couscous
- 300ml hot vegetable stock (from a cube or fresh)
- 1 tbsp olive oil
- For the Lemon Herb Dressing:
- 60ml extra virgin olive oil
- Juice and zest of 1 large lemon
- 1 clove garlic, minced
- 25g fresh parsley, finely chopped
- 15g fresh mint, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- To finish:
- 150g cherry tomatoes, halved
Kira’s Tip: Don’t be shy with the herbs! A generous amount of fresh parsley and mint is what gives this dish its signature fresh taste. If you have some fresh dill on hand, a tablespoon of that adds another lovely aromatic layer.
How to Make Lemon Herb Couscous With Grilled Veggies
The process for this recipe is very straightforward. We’ll start by getting the vegetables grilled to smoky perfection, and while they cook, we can prepare the couscous and the dressing. It all comes together at the end in one big, beautiful bowl.
- Prepare the Vegetables: In a large bowl, toss the sliced courgettes, red pepper pieces, and red onion wedges with 2 tablespoons of olive oil, salt, and pepper until everything is evenly coated.
- Grill the Vegetables: Heat a griddle pan or outdoor grill over a medium-high heat. Once hot, place the vegetables on the grill in a single layer (you may need to do this in batches). Grill for 4-6 minutes on each side, until they are tender and have distinct char marks. What works best for me is to avoid moving them around too much, as this helps develop those lovely grill lines.
- Make the Dressing: While the vegetables are grilling, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice and zest, minced garlic, chopped parsley, chopped mint, salt, and pepper. Set aside.
- Cook the Couscous: Place the dry couscous in a large, heatproof bowl. Pour the hot vegetable stock and 1 tablespoon of olive oil over it. Stir once with a fork, then cover the bowl tightly with a plate or cling film. Let it stand for 10 minutes to allow the couscous to absorb all the liquid and steam.
- Chop the Veggies: Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces and place them in a large serving bowl.
- Fluff the Couscous: After 10 minutes, uncover the couscous. Use a fork to gently fluff up the grains, breaking apart any clumps. This is a key step for achieving a light, airy texture.
- Combine Everything: Add the fluffed couscous to the serving bowl with the chopped grilled vegetables. Add the halved cherry tomatoes. Pour the lemon herb dressing over everything and toss gently to combine. Taste and adjust seasoning if necessary. Serve immediately or at room temperature.
Tips From My Kitchen
- Temperature Control: For the best char marks on your vegetables, ensure your grill pan is properly hot before you add the veg. A little sizzle as they hit the pan is what you’re looking for. A pan that isn’t hot enough will steam the vegetables instead of grilling them.
- The Secret Step: I learned that the final fluffing of the couscous is non-negotiable for a perfect texture. Using a fork, not a spoon, is essential. It separates the grains without crushing them, keeping the couscous light and fluffy rather than dense and clumpy.
- Make-Ahead: This is a great recipe to prep in advance. You can grill the vegetables and make the dressing up to a day ahead. Store them in separate airtight containers in the refrigerator. When you’re ready to serve, just cook the couscous and toss everything together.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. It makes for a fantastic lunch the next day, as the flavours have even more time to meld together. I sometimes add a little extra squeeze of lemon juice to freshen it up before serving.
Equipment You’ll Need
- Grill or grill pan
- Large mixing bowls
- Tongs
- Whisk
- Fork for fluffing
Delicious Variations to Try
One of the best things about this couscous recipe is how easily you can adapt it. Here are a few of my favourite ways to change it up:
- Add a Spicy Kick: For those who like a bit of heat, add half a finely chopped red chilli or a generous pinch of red pepper flakes to the lemon herb dressing.
- Make it Cheesy: While the dish is delicious as is (and vegan!), adding 100g of crumbled feta or grilled halloumi slices just before serving adds a wonderful salty, creamy element.
- Boost the Protein: To turn this into a complete meal, add a tin of drained and rinsed chickpeas along with the vegetables. It also works beautifully with grilled chicken or alongside a flaky piece of fish, like my Grilled Salmon With Lemon Butter Sauce Recipe.
What to Serve With Lemon Herb Couscous With Grilled Veggies
This dish is incredibly versatile, working as both a main course or a side dish. Here are a few pairings that work particularly well:
- Grilled Meats: The zesty, fresh flavours are a perfect counterpoint to rich grilled meats. It’s fantastic with lamb chops, chicken skewers, or even my Steak Bites With Garlic Butter Recipe.
- As Part of a Mezze Platter: Serve it alongside hummus, pitta bread, olives, and a simple green salad for a wonderful Mediterranean-style feast.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio complements the lemony notes perfectly. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
Lemon Herb Couscous With Grilled Veggies
Ingredients
Method
- Prepare the Vegetables: In a large bowl, toss the sliced courgettes, red pepper pieces, and red onion wedges with 2 tablespoons of olive oil, salt, and pepper until everything is evenly coated.
- Grill the Vegetables: Heat a griddle pan or outdoor grill over a medium-high heat. Once hot, place the vegetables on the grill in a single layer (you may need to do this in batches). Grill for 4-6 minutes on each side, until they are tender and have distinct char marks. What works best for me is to avoid moving them around too much, as this helps develop those lovely grill lines.
- Make the Dressing: While the vegetables are grilling, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice and zest, minced garlic, chopped parsley, chopped mint, salt, and pepper. Set aside.
- Cook the Couscous: Place the dry couscous in a large, heatproof bowl. Pour the hot vegetable stock and 1 tablespoon of olive oil over it. Stir once with a fork, then cover the bowl tightly with a plate or cling film. Let it stand for 10 minutes to allow the couscous to absorb all the liquid and steam.
- Chop the Veggies: Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces and place them in a large serving bowl.
- Fluff the Couscous: After 10 minutes, uncover the couscous. Use a fork to gently fluff up the grains, breaking apart any clumps. This is a key step for achieving a light, airy texture.
- Combine Everything: Add the fluffed couscous to the serving bowl with the chopped grilled vegetables. Add the halved cherry tomatoes. Pour the lemon herb dressing over everything and toss gently to combine. Taste and adjust seasoning if necessary. Serve immediately or at room temperature.
Notes
I really hope you give this Lemon Herb Couscous with Grilled Veggies a try. It’s a staple in our house for a reason – it’s fresh, filling, and full of the most wonderful, bright flavours. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know what you think!
Happy cooking,
Kira
