If you’re looking for an easy and delicious side, Lemon Herb Pearl Couscous is for you. This goes with just about anything and only takes about 20 minutes to prepare. Can be served hot or cold.
Pearl couscous, also known as Israeli couscous, is a larger version of small couscous with a chewy texture and a smooth outer which makes it fun to eat because it bounces around in your mouth. I find the texture is also better for sides and salads. This side a common request in my house and any leftovers make a great lunch paired with your favorite protein.
This recipe came about by combining my lemon herb vinaigrette to a base recipe for pearl couscous. I was preparing my grilled lemon herb chicken breasts and had some of the vinaigrette leftover. I mixed it into the couscous that I was serving as a side and the family loved it. It’s also quick and easy to prepare which is what I love.
I used about ½ cup of the lemon herb vinaigrette which is approximately half a recipe. You can make a full recipe and keep it in the fridge. Use it within a couple of days and pour it on salads or your favorite protein. I’ve listed half a recipe here for your convenience, but please check out the original post for more ideas.
As for the couscous, I prefer using water instead of stock. The point here is to let the lemon vinaigrette shine through. I don’t want to mask the flavor with stock.
For more great sides, check out:
Spinach watermelon feta salad that will knock your socks off
Sweet and tangy cucumber salad
30 minute bourbon baked beans
Mexican street corn salad
Peruvian oil and vinegar salad
Simple vinegar coleslaw
Grilled vegetables with feta and balsamic vinaigrette
Life is too short for mediocre food.
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Lemon Herb Pearl CouscousPrint Recipe Pin Recipe
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1 ½ cups pearl or Israeli couscous
- 2 ¼ cups water
- 1 ½ teaspoons kosher salt
- In a medium saucepan, over medium high heat, add oil and garlic and cook until garlic is fragrant - about 30 seconds.
- Add couscous and stir coating it with the oil and garlic. Cook, stirring for about 1 - 2 minutes.
- Add water and salt, and bring to a boil. Reduce the heat to low, cover, and continue to cook until the liquid is absorbed - about 10 minutes.
- Transfer to a serving bowl and toss with a fork.
For the lemon herb vinaigrette:
- Whisk together the ingredients for the vinaigrette in a 2 cup measure, jar, or small bowl. Pour over couscous and toss to combine.
- Can be served hot, at room temperature, or cold. Enjoy.
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