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‹ All Recipes ‹ Side Dishes

Lemon Olive Oil-Green Onion Couscous

Lemon olive oil-green onion couscous

An ideal accompaniment to any entrée 

Recipe by: Gabrielle

SERVES: 4-6 YIELD: 6 cups

PREP TIME: 5 minutes COOKING TIME: 10 minutes TOTAL TIME: 15 minutes


  • 2 Tbsp. unsalted butter
  • 6 green onions, white stalk and green leaf thinly sliced
  • 1¾ cup chicken or vegetable broth, organic low sodium
  • 1 Tbsp. GC Napa Valley Natural Lemon Olive Oil + 1-2 Tbsp.
  • 1 tsp. GC Napa Valley Natural Lemon Finishing Sea Salt
  • ¼ tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
  • 1½ cups medium couscous (10 oz.)


  1. In a medium saucepan over medium heat, melt butter. Reserve 1 Tbsp. green onion leaf for garnish. Add green onions and sauté 2 minutes.
  2. Add chicken broth, 1 Tbsp. Lemon Olive Oil, Lemon Finishing Sea Salt and Lavender Tellicherry Pepper. Bring to a boil, stir in couscous to evenly moisten, cover saucepan with a tight-fitting lid and remove from heat. Let couscous steam for 5 minutes without removing lid.
  3. Fluff with fork, breaking up any clumps. If couscous has not absorbed all the liquid or still tastes a little crunchy, cover and let sit for a few more minutes. Taste and adjust seasoning. Drizzle with 1-2 Tbsp. Lemon Olive Oil and fluff.


Serve as a side dish with meats, poultry and fish. Accent with a sprinkle of fresh green onions. Serve warm or at room temperature. 


  • 1 lb. unsalted butter, need 1 oz.
  • 1 bunch green onions
  • 1 box 16 fl. oz. chicken or vegetable broth, organic low sodium
  • 10 oz. medium couscous
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