No. 151: Moroccan Lemon Mint Couscous

I'm a planner. I'm always making plans. Planning errands, chores, meals. Making lists. Checking out options.

I'm a planner to the extent that I sometimes plan vacations that Mr. McC and I might not even take ... I just like knowing about what could be.

Yeah, a little crazy. But it's fun.

Recipe planning

Accomplishing this goal is all about planning dishes in advance. I'm not a terrific cook in the sense that I can whip up anything I want at any time (unless it's pasta or egg based, then I'm good to go). I usually need to at least have a base recipe on hand.

Sundays are for researching a few weeknight dishes that sound fun, different and interesting (and that don't include ingredients like truffles or live lobster). Then I shop.

Then I visit the store a couple times during the week to pick up little ingredients here or there because a girl likes to still have some options.

Despite my knack for it, the hardest part about The Resolved Cook is planning ahead. Especially when you have a full menu ready in your mind (or drafted on the blog already) and your spouse just isn't feeling it.

That's exactly what happened last night. I had a big plan for chicken breasts with dill sauce and dessert. When I offered up the idea to Mr. McC he wasn't in the mood. I wasn't really either. We scrapped the menu and I went for some easy couscous instead.

Moroccan Lemon Mint Couscous

I have no idea if this is authentic to Morocco, but the name makes this very easy dish sound super fancy.


1 1/4 cups pearl couscous
2 tablespoons lemon juice
1 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup finely chopped fresh mint
1/3 cup chopped pecans, toasted if desired

To make

Prepare couscous according to package directions.

When done, fluff couscous with fork and add remaining ingredients.


Stir very gently with a fork and serve.

The results

What a simple and quick meal. Chopping the mint and squeezing the lemon made my whole kitchen smell wonderfully fresh and vibrant.


The nutty flavor and crunch from the pecans makes this stand out. I also put in a teaspoon of basil butter while the couscous was cooking. Though I didn't make any other additions, some tomato, cucumber, chicken or tofu would also be great.

I made enough couscous that I packed it for lunch the next day with some salad greens and a lemon wedge.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina