Couscous With Lemon, Herbs + Feta. Photo by Justin Tsucalas for the Washington Post.

Couscous is a go-to since it can be prepared quickly and is a filling, affordable side dish that accommodates many different flavours.


1 1/2 cups plain quick-cooking couscous (uncooked)
1 1/2 cups boiling water
Kosher salt
Finely grated zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1 large handful fresh flat-leaf parsley leaves, finely chopped
1 large handful fresh dill, finely chopped
2/3 cup crumbled feta cheese


Combine the couscous, boiling water and 1/2 teaspoon salt in a mixing bowl, stirring to incorporate. Cover the bowl tightly with a plate or plastic wrap; let the mixture sit for 5 minutes, then uncover and fluff the couscous with a fork.
Stir in the lemon zest and juice, oil, parsley and dill, tossing until well incorporated.
Taste, and season with more salt, as needed. Transfer the couscous to a serving bowl, then scatter the feta on top. 
Serve at room temperature.

The Washington Post