Lemon Herb Couscous

If you need a simple side dish for dinner tonight, make this lemon herb couscous recipe! Pearl couscous cooked in broth and then tossed with lemon and fresh herbs, this couscous recipe is bright, flavorful, and ready in less than 30 minutes.

There’s nothing better than lemon and fresh herbs in my book. I could add them to everything and be pleased with the results! This couscous side dish is no different. If you need a quick and easy side dish that’s also packed with flavor, then you need to make this lemon herby couscous.

 

Why You’ll Love This Recipe

• It’s super easy to make. After sauteing the aromatics, you simply let the couscous simmer, and it’ll be ready in no time.
• This recipe is an easy way to infuse flavor into couscous. No one said your carby side needs to be neutral-flavored!
• This lemon herb couscous keeps well in the fridge and tastes amazing chilled, so make a batch to enjoy throughout the week.

Ingredients You’ll Need

• oil — I use olive oil but feel free to use a neutral oil of your choice, such as avocado oil!
• aromatics — to add more flavor to the couscous, onion and garlic are cooked first.
• pearl couscous — also known as Israeli couscous, they’re like little pearls of pasta! They are tender, chewy, and slightly nutty. You can use regular pearl couscous or tri-color (infused with spinach and tomato but I personally don’t taste much of a difference).
• broth — I cook my pearl couscous in low-sodium vegetable or chicken broth so it can soak up all the flavor. In a pinch, you can use water but I much prefer broth. I personally prefer low-sodium broth so I can control how much salt I add to the couscous, but it’s up to you! You can also dilute regular broth a bit with water if you add a little too much salt.
• lemon — you’ll need the lemon juice and zest. I always use fresh lemons over bottled juice as I find bottle juice does not have that same bright flavor and has a slightly bitter aftertaste.
• herbs — I use both cilantro and basil. I love the flavor of basil, especially paired with the lemon. However, basil does oxidize and it loses its vibrant color when you’ve chopped it up. If you want to meal prep this or want it to look prettier for guests, I suggest using another herb. This couscous dish pairs wonderfully with parsley, dill, and chives.
• salt and pepper — use as much or as little as you prefer.
• extra oil — you can toss the couscous in additional oil at the end to help prevent them from clumping. But it’s optional, and I don’t always do it if I’m in a hurry.

How to Make Lemon Herb Couscous

• Heat 1 tablespoon of oil in a pot over medium heat. Add the diced onions and saute for 2 minutes, then add the garlic and saute for 1 minute. Add salt and pepper to taste (I usually just add a pinch).

• Add the couscous and saute to toast them for 2 to 3 minutes.

• Add the broth and cover with a lid. Simmer for 8 to 10 minutes or until all the liquid has been absorbed.

• Remove the pot from heat and add the chopped herbs, lemon juice, and lemon zest. Mix well to combine. Season with more salt and pepper, if desired.

Recipe Tips and Notes

• Always make sure to zest the lemon before juicing it! It’s much easier. Also, to get more juice out of a lemon, I usually roll it under my palm on the kitchen counter.
• This couscous is perfect under some grilled chicken or steak!
• Toasted nuts (such as almonds) makes for a great addition to this couscous dish. The crunchiness of the nuts add a delightful texture.
• Turn this into a big hearty salad by tossing in some chopped cucumbers, tomatoes, and some leafy greens!

Make Ahead Tips

• Meal prep: once cooled, store the lemon couscous in an airtight container for up to 4 days in the fridge. If you want to meal prep this, I suggest swapping the basil for another herb or adding the basil right before serving. As basil oxidizes pretty quickly, you will lose that vibrant bright green color!
• Reheat: you can reheat the couscous in a microwave or enjoy it chilled!

More Easy Side Dishes

• Roasted Brussels Sprouts and Carrots
• Purple Cabbage Slaw
• Rosemary Roasted Potatoes
• Avocado Corn Salsa
• Pesto Rice

Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]