Lemon Herb Pearl Couscous
This Lemon Herb Pearl Couscous is a quick Mediterranean-inspired side dish made with tender pearl couscous, chicken stock, olive oil, fresh lemon, garlic, parsley, and dill. It’s bright, simple, and ready in about 15 minutes.
Servings: 4
Calories: 280kcal
Ingredients
- 1½ cups pearl couscous
- 2 cups chicken stock
- ⅓ cup olive oil
- Zest from half a lemon
- 1 tablespoon fresh lemon juice about half a lemon
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley divided
- 1 teaspoon chopped dill
Instructions
- Add the chicken stock to a medium saucepan and bring it to a boil. Stir in the pearl couscous, cover the pan, and reduce the heat to low. Cook for about 10 minutes, or until the couscous is tender and most of the liquid has been absorbed.
- While the couscous cooks, whisk together the olive oil, lemon zest, lemon juice, garlic, Dijon mustard, salt, pepper, and 1 teaspoon of chopped parsley.
- Transfer the cooked couscous to a mixing bowl and gently fluff with a fork or spoon. Pour the dressing over the top and toss until evenly coated.
- Transfer to a serving bowl and top with the remaining parsley and chopped dill. Serve warm or at room temperature.
Notes
- Use pearl couscous, also called Israeli couscous, for this recipe. Regular couscous cooks differently and is not a direct swap.
- For a vegetarian version, use vegetable broth instead of chicken stock.
- If the couscous seems dry after sitting, stir in a little olive oil or lemon juice before serving.
- If there is excess liquid in the pan after cooking, drain it before adding the dressing.
- Fresh lemon juice and zest give the best flavor.
- Add feta, chickpeas, cucumbers, tomatoes, or roasted vegetables to make it more filling.
Nutrition
Calories: 280kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Fiber: 2g | Sugar: 1g