Gremolata is one of my favorite simple touches to transform a dish into something with that extra "zing".
Ingredients
Simple Couscous:
- 1 1/2 to 2 cups water
- 1 cup instant couscous
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Gremolata:
- 2 lemons, zested and juiced
- Pinch sea salt
- 1 garlic clove, peeled and grated
- 6 ounces or 1 small bunch flat-leaf parsley, leaves washed, dried and roughly chopped
- 1 splash extra-virgin olive oil
Directions
Couscous:
Bring the water to a simmer in a small pot over medium heat, then turn off the heat.
In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat. Add in the warm water and smooth the couscous into an even layer. Cover the dish tightly with plastic wrap and allow it to rest for 15 minutes by the stove.
Gremolata: In a medium bowl, combine the lemon zest and juice with the sea salt, garlic and parsley. Stir in enough olive oil to blend and bring the ingredients together. Taste for seasoning.
When ready to serve, flake the couscous with a fork and taste for seasoning. If the texture is a little too al dente, microwave the dish for 1 1/2 to 2 minutes. Reseason the couscous with salt, if necessary. Toss it with the gremolata and, again, taste for seasoning.
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By pols005
tulsa, OK
on April 21, 2013
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Simply delicious!
By zaxoma
south portland, ME
on May 01, 2012
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Very tasty; I used one lemon and paired it with cornmeal crusted fried haddock. Would definitely make again.
By Ali L
Columbus, OH
on May 15, 2011
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PAIRINGS: Alex made this with red wine brisket, on her show. I paired it with herb & goat cheese stuffed chicken, which was a bit too much herb taste overall.
ALTERATIONS: (1 No lemon zest. I added a PINCH of lemon zest to this recipe, as it is quite bitter. The bitterness is not balanced enough by the garlic and parsley. Avoiding the lemon zest altogether is probably best, unless you are going to add some honey or sweetness. (2 No more than 1.5 cups of water. I used 1.75 cups and found it be on the mushy side.
LEMON: As for the other comments on lemon flavor: leave the zest out. (1 If you like just the HINT of lemon, squeeze only 1/2 a lemon (really hard! and make up for the lack of liquid with olive oil, for a richer taste; or you can just garnish it with a slice of lemon. (2 If you LOVE lemon and really want the fresh flavor to come out, don't be afraid to use the juice of 2 lemons--I did and thought it was fantastic!
BOTTOM LINE: I’ll definitely use this recipe again.
Read all 7 reviews