Lemon Pearl Couscous Recipes

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I love an easy side dish that I can whip together in under 15 minutes. This one is such a simple recipe.

Pearled couscous is something you see in many Mediterranean or middle eastern kitchens. It is so versatile and works nicely in salads, soups or as a side dish on its own. Today’s Lemon Pearl Couscous Recipe is one of those! This dish comes together so easily and uses fresh ingredients.

I love traditional couscous but this herby couscous is a nice way to take it to the next level. It is great in the warmer months when you have fresh herbs growing in your garden.

As the weather gets warmer I like having these easy sides that are light and not too filling to pair with my dinners. You also could create a vegetarian meal for dinner or an easy lunch with this Lemon Pearl Couscous by adding grilled shrimp, roast chicken or salmon. It makes a great main course.

I also love using pearl couscous in side dishes and a  pearl couscous salad like this Mediterranean Couscous Salad, or this Mediterranean Grilled Vegetable Couscous. I especially enjoy pairing this easy couscous recipe with Shish Tawook, Beef Shawarma or paired with this Baked Cod with Lemon.

What is Pearl Couscous?

Some people often thing that pearl couscous is a whole grain but it is actually a type of pasta. s a type of small, round pasta made from semolina flour and wheat flour. It reminds me a little of orzo pasta. It would work great as a substitute in a lot of my pasta salads like this Summer Orzo Pasta Salad. 

It is a great option because it is easy to make and a great base for so many ingredients. You can stir in roasted vegetables, feta cheese, roasted red pepper or artichokes. The sky is the limit!  Pearl couscous can be referred to as different things around the world. You might hear Israeli Couscous, Maftoul, Ptitim or Maftoul. If you like pearl couscous you should check out this israeli couscous recipe.

Recipe Ingredients

This couscous recipe is such a great base for adding other ingredients in to the mix. I like to open my fridge and see what I have on hand. Here are some ideas:

• Citrus: You can add other citrus like orange juice or lime juice. Another option which is not citrus but you could also use white wine vinegar or apple cider vinegar or add it alongside the citrus. I like adding lemon zest or lime zest to the couscous for another layer of flavor. 
• Beans: Beans would be a nice addition to this dish. I especially like white beans or chickpeas. 
• Cheese: Cheese is always a good idea in my opinion. I like feta cheese, Parmesan cheese or goat cheese. 
• Vegetables: I like to grill some vegetables and add those in. Some great options include red onion, bell pepper, tomatoes, onion, zucchini, squash and eggplant. 
• Protein: You can add shredded or chopped chicken to this dish. I also love adding beans like chickpeas or white beans. 
• Greens: Arugula, swiss chard or spinach are great additions to this couscous. 
• Fruit: I love adding dried fruit to couscous. Dried cranberries, raisins, apricots or prunes are a great addition. 

How to Make This Herbed Couscous Recipe

Step 1: Cook the Couscous: Start by cooking the couscous according to the package. My couscous cooked at medium heat for about 20 minutes. Once the couscous is done cooking remove from the heat, drain and rinse with cold water.

Step 2. Stir in Ingredients: Stir in the lemon juice, fresh herbs, salt and pepper. Add a drizzle of olive oil.

Serve the couscous in a shallow bowl alongside your favorite meal.

Storage Tips

• Storage: Store the couscous in an airtight container in the fridge for up to 5 days. I like to stir more olive oil once it has been in the fridge for a few days along with more fresh herbs and lemon juice. 
• Leftovers: I love using the leftovers to add to bowls like this Mediterranean Buddah Bowl or this Greek Quinoa Bowl {replace the quinoa for the couscous}. It also is a nice addition instead of plain couscous to add it to soups or salads. Sometimes I will add a scoop to this Lemon Arugula Salad.