Lemon Herb Pearl Couscous is the perfect flavorful and simple recipe. Pearled couscous is toasted and combined with lemon juice and fresh herbs for a delicious side dish.
I am a huge fan of quick and easy side dishes that are done in under 20 minutes. This toasted lemon and herb pearled couscous is one of those dishes.
This recipe will pair well with my Easy Greek Turkey Meatballs and Grilled Mediterranean Chicken Thighs.
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Why You'll Love this Recipe
- Quick and easy recipe. The couscous is done in under 20 minutes.
- Simple ingredients. This recipe is made using minimal ingredients.
- Flavorful. There is so much flavor in this side dish and it will level up your meals.
Ingredients and Substitutions
- Couscous- you need pearled or Israeli couscous. Any brand will work. I love Bob's Red Mill.
- Lemon juice- the recipe calls for the juice from ½ of a medium-sized lemon.
- Herbs- any fresh herbs will work. Parsley, basil, oregano, etc.
See the recipe card below for quantities and remaining ingredients.
Equipment
Grab what you need for this recipe:
- Chef's knife
- Cutting board
- Small saucepan
- Measuring spoons and cups needed: ½ teaspoon, ½ tablespoon, 1 tablespoon, ½ cup and 1 cup.
Instructions (How to Cook Couscous)
This recipe is really easy to make!
- Toast the couscous until slightly browned.
- Simmer until cooked through.
- Season with olive oil, lemon and herbs.
FAQs
There are different types. Traditional couscous is made from semolina flour and is a much smaller grain that cooks quickly.
Pearl or Israeli couscous is made from both wheat and semolina flour and is shaped like pearls (hence the name). It takes longer to cook than the traditional, about 10-15 minutes.
Quinoa is a grain and is naturally gluten-free. It is full of all of the essential amino acids and is considered a complete protein.
Couscous is made from flour and is not gluten-free. It is low in protein but also lower in fat and calories than quinoa.
I typically follow the directions on the package I am using as it can sometimes vary.
However, I usually use 1.5x the amount of liquid to couscous. For example, if I am cooking 1 cup of couscous, I will use 1.5 cups of water or broth.
Storage and Reheating
This side dish can be stored in the fridge in an airtight container for about 3 days.
Reheat in the microwave for 1-2 minutes.
Top Tip
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.
More Side Dishes
🍳Recipe
Toasted Lemon Herb Pearl Couscous
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 cup pearl couscous
- 1 ½ cups water, chicken or vegetable broth
- ½ 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.
- 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.
- Turn off the heat and stir in the lemon juice, olive oil, spices and herbs.
- Serve immediately and enjoy!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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