Lemony Herb Couscous

Lemony Herb Couscous

Using our multiport for a variety of recipes is always fun! We tried this amazing recipe from Makenzi Gore, for Lemon Herbs Couscous and it came out tangy and fluffy.


  • 1 cup of couscous
  • 1 1/2 cup low-sodium chicken broth
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. freshly chopped parsley
  • 2 tbsp. freshly chopped parsley
  • Juice 1/2 lemon (2 tbsp.)
  • Salt and pepper to taste
  • Pinch red pepper flakes


  1. Rinse couscous under cold water until water runs clear.
  2. Pour the broth in the multipot and bring it to a boil.
  3. Carefully add the couscous, cover with lid and turn off the multipot.
  4. Allow couscous to steam for about ten minutes, then fluff with a fork.
  5. Add oil, lemon juice, and parsley. Season with salt, pepper, and a pinch of red pepper flakes.


  • When the couscous is ready, allow to cool to room temperature, and use to create Greek salad or a tabbouleh.
  • Add oil, salt and pepper to add to any dish as a side.

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