Lemon Herb Pearled Couscous
Thermomix recipe: Lemon Herb Pearled Couscous. Ready in 25 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 20 g olive oil
- 1 shallot, peeled and halved
- 2 cloves garlic, peeled
- 500 g vegetable broth (or chicken broth)
- 200 g pearled couscous (Israeli couscous)
- 20 g fresh lemon juice (approx. 1/2 lemon)
- 15 g fresh parsley, chopped
- 5 g fresh mint, chopped (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add olive oil, shallot, and garlic to the mixing bowl. Chop 3 sec / Speed 5.
- Scrape down the sides of the mixing bowl with the spatula. Sauté 3 min / 120°C / Speed 1.
- Add vegetable broth to the mixing bowl. Bring to a boil 4 min / 100°C / Speed 1. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for some evaporation.
- Add the pearled couscous, salt, and pepper to the mixing bowl. Cook 10 min / 95°C / Reverse / Speed 2. Ensure the simmering basket remains on the lid.
- Pause the Thermomix. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency; if too dry, add a splash more broth (20-30g).
- Continue cooking for another 2 min / 95°C / Reverse / Speed 2, or until the couscous is tender and most of the liquid is absorbed. Ensure the simmering basket remains on the lid.
- Add fresh lemon juice, chopped parsley, and mint (if using) to the mixing bowl. Gently stir 30 sec / 90°C / Reverse / Speed 1 to combine.
- Transfer the couscous to a serving bowl. Fluff with a fork and serve warm alongside chicken kabobs or other grilled meats.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.