Watercress Couscous with a Lemon Dressing

Name: Watercress Couscous with a Lemon Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 125 g watercress; 2 bunches spring onions; 1 cucumber; 100 mL lemon juice; 300 mL olive oil; salt and ground black pepper; 450 g couscous

This couscous recipe is a quick dinner recipe idea to accompany any Mediterranean dishes.

By The GH Kitchen TeamUpdated: 22 April 2024

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Watercress is at its best from May onwards and has a wonderful fresh peppery taste that pairs brilliantly with the zingy lemon dressing in this simple dish. We love to cook our couscous in a vegetable stock, but it still tastes delicious if you just use water.

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

515

Ingredients

125 g watercress
2 bunches spring onions
1 cucumber
100 ml lemon juice
300 ml olive oil
salt and ground black pepper
450 g couscous

Directions

1. Step 1
  Remove any tough stalks from the watercress, then roughly chop. Chop the spring onions; halve, de-seed and roughly chop the cucumber. Set aside the vegetables. For the dressing, mix together the lemon juice, olive oil and seasoning; set aside.
2. Step 2
  Place the couscous in a bowl and cover with 600ml just boiled water. Leave for 5-10min to allow the couscous grains to absorb all the liquid. Lightly rake the grains to remove any lumps.
3. Step 3
  Place the couscous in a warmed serving bowl, stir in the rocket or watercress, spring onions, cucumber and lemon dressing, then serve immediately.

Per Serving:

Calories: 515

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time