herbed couscous | indulge

herbed couscous | paperyrain.com

herbed couscous | paperyrain.com

Ok, we’ve got the outfit covered for this weekend, now it’s time to start putting together the menu. The key for me when planning a menu for the fourth is to keep the focus on time with friends and family, not the food prep or cooking. I keep the food simple, fresh, and easy so I can have a cocktail in one hand and one foot in the backyard party pool (party pool meaning a small, inflatable pool that we share with the dogs).

This fourth, red, white, and blue sirloin kebabs are our main dish (which my husband has been “subtly” hinting he wanted on the fourth for almost 2 weeks). The kebabs (consisting of (red) bell peppers, (white) mushrooms, (white) sweet onions, sirloin steak, and (blue) potatoes) are easy to prepare, cook, and serve; the perfect main course for entertaining. Alongside the kebabs, I am serving my honey lime fruit salad and an easy herbed couscous. The fruit salad is easy to make hours before your guests arrive and the couscous takes minutes to make, giving you plenty of time to hop in on that watermelon eating contest (which I didn’t do so hot last year in, I just ended up with watermelon smeared all over my face).

The couscous is a perfect side for lots of dishes and the fact it takes minutes to make ranks it at the top of my “go to” sides list. The pasta is a blank canvas, so you can really add any flavors to make it work with your meals. I typically make the herbed recipe because it compliments many different flavors and again, easy (you can see what motivates me in the kitchen).

As you are planning your menu, add this couscous recipe to it (your feet and friends will thank you).

Herbed Couscous

Ingredients (serves about 4)

  • 2 cups couscous
  • 2 cups chicken stock (or vegetable stock)
  • 1/2 cup spring onion, sliced
  • 1/2 cup parsley, chopped
  • 1/2 tsp. sea salt
  • 1 tbsp. fresh lemon juice


  • Bring the chicken stock to a boil.
  • Once boiling, remove from heat and add in couscous, stir once and cover.
  • In about 3 minutes, fluff with a fork.
  • In a separate bowl, add onion, parsley, salt and lemon juice.
  • Add in couscous and toss. Serve and enjoy your dinner cocktail!

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  1. Kelly Jo says:

    After indulging all weekend long I think I could (and probably should) eat this couscous all week. Yum!

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