Lemon Thyme Couscous with Olives
This deliciously fragrant Lemon Thyme Couscous with Olives is the perfect side dish for grilled chicken, lamb, or fish. Easy and quick, it’s on heavy rotation here at home. The most accessible side for any meal is couscous, but how do you season it to level it up? Add sautéd shallots, vibrant lemon, fresh Thyme, toasted pine nuts, and my faves, feta cheese and kalamata olives! This is a perfect side for weeknights or entertaining.
The perfect couscous recipe
It’s no secret that I often use couscous as a quick side for weeknight dinners. It’s easy to make and cooks in just 5 minutes. Plus, it provides a perfect canvas for adding flavors, colors, and textures. In this case, I add sautèed shallots, lemon slices, fresh thyme leaves, toasted pine nuts, salty feta, and olives. And, of course, I finish it with some salty Kalamata olives for the win. The flavor is bright and fresh. In addition, it’s great warm or at room temperature.
I cook the shallots in extra virgin olive oil with lemon pieces and thyme, which gives the olive oil an excellent taste and scent. We don’t mind eating the lemon pieces, but you can remove them along with the thyme before adding the remainder of the ingredients. This recipe calls for the couscous to be cooked beforehand, but if you are cooking right before making this recipe. Check out my post here for making the perfect couscous.
Ingredients for Lemon Thyme Couscous with Olives
- 3 cups of cooked couscous – use the tiny Moroccan couscous and not the large Israeli type. (1 cup of dry couscous yields 3 cups cooked)
- 1 large shallot thinly sliced
- 1/4 cup lemon slice pieces (flesh and rind)
- 2-4 Thyme sprigs, 2 large or 4 small
- 3 tbsp olive oil extra virgin
- 2 tbsp pine nuts toasted
- 1/3 cup feta cheese crumbled
- 1/3 cup olives kalamata, sliced
How to toast pine nuts
Using a stainless steel pan or a non-stick pan, preheat on low heat. Add pine nuts and saute for 1-2 minutes until they are lightly toasted and fragrant. Remove from the pan immediately and allow to cool.
Step-by-step instructions
This wonderfully fragrant and lemony couscous base comes together in a few minutes. Below are step-by-step instructions, and then toss it all together!
Once this mixture is cooked, add the cooked couscous, feta, toasted pine nuts, and olives. Add salt and pepper to taste, and serve the Lemon Thyme Couscous with Olives at room temperature. You can remove the lemon pieces and the thyme stems. I don’t mind the lemon pieces, but you can remove them before serving.
I love this side dish! It is the perfect accompaniment for Simple Herb Roast Chicken, Salmon with Garlic Lemon Sauce, Grilled Lemon Oregano Chicken + Salmoriglio Sauce or Pork Tenderloin with Lemon Herb Pan Sauce. Additionally, I love to add rotisserie chicken to this Couscous with Lemon Thyme and Olives for a quick weekday lunch.
Suggestions and tips
Below are some easy swaps for ingredients to customize this delicious Lemon Thyme Couscous with Olives.
- Instead of Feta, olives, and Thyme, Saute the shallots only. Finish the dish with fresh mozzarella pieces, prosciutto, fresh basil, and fresh cherry tomatoes.
- Substitute Castrelvano olives for Kalamata olives
- Swap Feta for shredded parmesan cheese
- Red onion is an excellent substitute for shallots
- Walnut pieces or hazelnuts can be swapped for pine nuts (but I highly recommend pine nuts; they have the perfect flavor!)
How to store leftovers
This delicious couscous recipe keeps well in the fridge. This Lemon Thyme Couscous with olives can be stored in a covered dish for up to three days.
To reheat, place in a microwave-safe dish and heat for 20-30 seconds until warm. For the stovetop, use a non-stick skillet with a splash of chicken broth and a drizzle of olive oil. Warm thoroughly.
If you love Couscous, try my Rosemary Lemon Rack of Lamb with Couscous, Couscous with Caramelized Onions and Feta or Chicken Thighs with Za’atar, Carrots and Currants
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All content and photographs ©Claudia’s Table and claudiastable.com
Lemon Thyme Couscous with Olives
September 1, 2020
Equipment
- saute pan
Ingredients
- 3 cups couscous cooked
- 1 large shallot thinly sliced
- 1/4 cup lemon slice pieces
- 2-4 stems thyme 2 large or 4 small
- 3 tbsp olive oil extra virgin
- 2 tbsp pine nuts toasted
- 1/3 cup feta cheese crumbled
- 1/3 cup olives kalamata, sliced
Instructions
- Toast pine nuts in non stick pan for a couple of minutes ensuring they don't burn. Remove from pan and set aside.
- Saute shallots, lemon pieces and thyme stems until shallots are starting to slightly brown. Stir often as you don't want the lemon or shallots to burn.
- Once the shallots are done, about 10 minutes. Remove from heat.
- Remove the thyme stems and lemon (optional).
- Toss in cooked couscous, olives, feta and pine nuts.
- Finish with a squeeze of lemon, salt and pepper to taste.
- Serve at room tempature.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com