Lemon pearl couscous is a simple side dish that makes everything else on your plate better. Pearled couscous is lightly toasted and finished with fresh lemon juice, olive oil, and herbs for a bright side that's ready in about 20 minutes. It's fresh and flavorful enough to serve alongside seafood, chicken, or grilled mains.
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Ingredients
See the recipe card below for quantities and remaining ingredients.
Variations
- Add cheese. Feta cheese, goat cheese or Parmesan are all good options and will add additional flavor.
- Sneak in veggies. Mix in some bell peppers, zucchini, red onion or tomatoes.
- Add greens. Throw in chopped spinach, arugula or kale.
Instructions
Step 1: Toast the couscous in olive oil until it is slightly browned and has a toasty smell. Add water, cover and simmer until couscous is cooked.
Step 2: Turn off the heat and season with olive oil, lemon juice, spices and herbs.
Tips for Fluffy Pearl Couscous
- I highly recommend toasting the pearled couscous in olive oil before adding water. This will add additional flavor to the dish and also a beautiful contrast in colors.
- Store leftovers in the fridge for about 3 days. Reheat in the microwave for 1-2 minutes. Leftover couscous works great in my Couscous and Meatball Soup for an easy, cozy dinner, or spoon it into couscous stuffed peppers for a simple make-ahead meal.
- Cook the couscous in chicken or vegetable broth to increase the flavor.
- Don't overcook. Pearled couscous should be tender, not mushy.
Serving Suggestions
This lemon pearl couscous is a natural pairing for seafood and light mains. Serve it alongside panko-crusted cod for an easy weeknight fish dinner or as a base for a Moroccan couscous salad with chopped vegetables and herbs.
It also works well with grilled or roasted chicken, turkey meatballs, or Mediterranean-style vegetable dishes when you want a bright, simple side that balances richer mains.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Lemon Pearl Couscous
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Ingredients
- ½ tablespoon olive oil
- 1 cup pearl couscous
- 1 ½ cups water, chicken or vegetable broth
- ½ large lemon, juiced
- ½ tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons fresh herbs (parsley, basil, oregano, etc.), chopped finely
Instructions
- Heat ½ tablespoon of olive oil in a small saucepan over medium-high heat. Add the couscous to the pan and toast until slightly browned, about 2 minutes.½ tablespoon olive oil, 1 cup pearl couscous
- Pour in the water or broth. Cover the pan, turn the heat to high and bring it to a boil. Once boiling, turn the heat down to low. Simmer for 15 minutes or until all of the liquid is absorbed.1 ½ cups water, chicken or vegetable broth
- Turn off the heat and stir in the lemon juice, remaining olive oil, spices and herbs.½ large lemon, ½ tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, 2 tablespoons fresh herbs (parsley, basil, oregano, etc.)
- Serve immediately and enjoy!
Sarah's Tips
- Toasting the couscous in olive oil before simmering adds depth and prevents a bland final dish.
- For extra flavor, cook the couscous in chicken or vegetable broth instead of water.
- Leftovers keep well in an airtight container in the fridge for up to 3 days and can be repurposed in soups, salads, or stuffed vegetables.
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