This Lemon Herb Couscous is full of zesty lemon flavor and aromatic herbs. I served this on a bed of my 5 Minute Dill & Lemon Yogurt Sauce with a side of Air Fryer Baby Broccoli and a piece of crispy-skin salmon! This recipe is super versatile and can be paired with a variety of vegetables, protein, and sauce. Let me show you how to make it!
Pearl couscous, also known as Israeli couscous, is a type of small, round pasta made from semolina flour and water. Unlike traditional couscous, which has a granular texture, pearl couscous has a larger and more substantial grain. Its appearance is similar to tiny pearls, hence the name.
Lemon Herb Couscous Ingredients
- 1.5 cups Water or chicken broth: The base of the couscous, providing the necessary liquid for cooking. You have the option to use water for a neutral flavor or chicken broth for an added depth of taste. I used water with Low Sodium Roasted Chicken Better Than Bouillon for some extra flavor!
- 1 cup Pearl Couscous: Also known as Israeli couscous, these tiny balls of semolina pasta have a delightful chewy texture.
- 1 Lemon: The star of the show, lemons bring a bright and tangy taste to the dish. The juice provides a refreshing acidity, while the zest adds intense lemon flavor and aroma.
- 1/2 tsp Salt adjust to taste
- 1/4 tsp Black Pepper adjust to taste
- 1 tsp Olive Oil adjust to taste
- 1 tbsp Fresh Dill: Fresh dill lends a delicate and aromatic touch to the dish. Its herbaceous notes complement the lemon perfectly.
- 1/4 cup Fresh Parsley: With its vibrant green color and fresh taste, parsley brings a burst of freshness to the couscous.
Recipe Instructions
To prepare this easy side dish, start by bringing water or chicken broth to a boil. Once the liquid is boiling, add the uncooked pearl couscous.
Cover the pot, reduce the heat to low, and let the couscous simmer for about 10 minutes until the liquid is fully absorbed and the couscous is tender. This cooking process ensures that the couscous is perfectly cooked.
Once cooked, remove the lid and fluff the couscous with a spoon. This step helps separate the grains and adds a lightness to the dish. Now it’s time to add the juice and zest of a lemon, salt, black pepper, olive oil, fresh dill, and fresh parsley. Stir everything together, allowing the flavors to meld and infuse the couscous.
Taste the couscous and adjust the seasonings according to your preference. Add a little more lemon juice for extra tang or sprinkle some salt and pepper to elevate the flavors. The beauty of this recipe lies in its versatility, allowing you to tailor it to your taste.
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In just a few simple steps, you’ve created a vibrant and flavorful side dish! The bright citrusy notes of lemon, paired with the aromatic herbs, make this side dish both delicious, pretty, and fresh. Whether served alongside grilled chicken, crispy salmon, roasted vegetables, or as part of a refreshing salad, this couscous is sure to impress.
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Lemon Herb Couscous
Ingredients
- 1.5 cups Water or chicken broth; see note
- 1 cup Pearl Couscous uncooked
- 1 Lemon juice and zest
- 1/2 tsp Salt adjust to taste
- 1/4 tsp Black Pepper adjust to taste
- 1 tsp Olive Oil adjust to taste
- 1 tbsp Fresh Dill chopped
- 1/4 cup Fresh Parsley chopped
Instructions
- Bring water/broth to a boil. Pour in the uncooked pearl couscous.
- Cover the pot, turn the heat to low, and cook for about 10 minutes until the liquid is absorbed and the couscous is cooked through.
- Once cooked, uncover the pot. Fluff the couscous with a spoon. Add the juice and zest of 1 lemon, salt and pepper, olive oil, fresh dill, and fresh parsley. Stir to combine. Taste and adjust ingredients as needed.
