Lemon Pearl Couscous
Light, fluffy lemon pearl couscous tossed with olive oil and fresh herbs. A quick 20-minute side dish that pairs perfectly with fish, chicken, or Mediterranean-style meals.
Servings: 4 Servings
Calories: 197.47kcal
Equipment
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!
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 197.47kcal | Carbohydrates: 34.79g | Protein: 5.69g | Fat: 3.82g | Saturated Fat: 0.54g | Polyunsaturated Fat: 0.49g | Monounsaturated Fat: 2.6g | Sodium: 295.58mg | Potassium: 97.49mg | Fiber: 2.61g | Sugar: 0.35g | Vitamin A: 4.34IU | Vitamin C: 7.16mg | Calcium: 15.39mg | Iron: 0.61mg
