• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Genetic Chef

  • Recipes
  • About
  • Contact
  • SHOP
  • Navigation Menu: Social Icons

    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • SHOP
    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Sides

    SIMPLE LEMON HERB PEARL COUSCOUS

    Published: Sep 14, 2023 by Natalie · This post may contain affiliate links · 2 Comments

    RECIPE PRINT PIN

    Pearl couscous tossed with a delicious lemon vinaigrette is perfect for pairing with just about anything. It's simple to prepare too. Can be served hot or cold.

    A white bowl filled with lemon herb pearl couscous with parsley sprigs surrounding bowl.

    Pearl couscous, also known as Israeli couscous, is a larger version of small couscous. It has a chewy texture and a smooth surface which makes it fun to eat because it bounces around in your mouth. I find the texture is also better for sides and salads.

    Have you ever had those ice cream drops that are so much fun to eat? It's kind of like that.

    Pearl couscous on a board.

    This dish a common request in my house and any leftovers make a great lunch paired with your favorite protein.

    Lemon vinaigrette in a measuring cup.

    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.

    GIVE THESE A TRY

    • A bowl of coleslaw garnished with whole jalapeños.
      JOE'S SIMPLE CRUNCHY SPICY COLESLAW
    • Greek salad on a white plate with dressing in a bowl and a slice of pita.
      AUTHENTIC GREEK SALAD - NO LETTUCE
    • A skillet of chili lime corn with sliced lime.
      SIMPLE SKILLET CHILI LIME CORN

    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.

    • Cooked pearl couscous in a bowl.
    • Cooked pearl couscous with parsley in a bowl.

    I’ve listed half a recipe here for your convenience, but go 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. Besides, you'll always have water around, right?

    A white bowl filled with lemon herb pearl couscous with parsley sprigs surrounding bowl.

    I've made pearl couscous using the recommended liquid stated on the package which is one cup of couscous to one and a half cups of water. I find that there's always liquid leftover in the pan that doesn't get absorbed.

    One way around it is to continue cooking the couscous uncovered until the excess liquid to evaporate. Yes, you can do that but you may overcook the couscous in the process. Why not simply reduce the water?

    I've made this dish on many different stoves and found the outcome to be the same. Therefore, I just reduce the water by ¼ cup and it works fine.

    Lemon herb pearl couscous in a bowl.

    Once the pearl couscous is cooked, take it off heat and stir in the lemon vinaigrette. Transfer into your serving bowl and you're done. Easy, right?

    MORE DELICIOUS SIDES

    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
    Macaroni salad

    Life is too short for mediocre food.

    HAVE YOU SEEN THESE?

    • A bowl of split pea soup with bacon and a fried egg on top.
      PERUVIAN SPLIT PEA SOUP WITH BACON AND EGG
    • A roasted chicken wing covered in teriyaki sauce.
      NO MARINATING TERIYAKI CHICKEN WINGS
    • Corn muffins on a cooling rack.
      THE BEST BAKERY STYLE CORN MUFFINS
    • A serving of apple crisp with a scoop of vanilla ice cream.
      SIMPLE OLD-FASHIONED APPLE CRISP

    PIN THIS RECIPE FOR LEMON HERB PEARL COUSCOUS TO SAVE FOR LATER.

    CHECK OUT MY SHOP FOR PRODUCTS I RECOMMEND

    FOLLOW ME ON PINTEREST FOR MORE DELICIOUS RECIPES!


    A white bowl filled with lemon herb pearl couscous with parsley sprigs surrounding bowl.

    LEMON HERB PEARL COUSCOUS

    PRINT PIN SAVESaved!
    Pearl couscous tossed with a delicious lemon vinaigrette is perfect for pairing with just about anything. It's simple to prepare too. Can be served hot or cold.
    Makes 4 - 6 servings.
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Author: Natalie Gregory

    Ingredients

    Couscous:

    • 1 tablespoon extra virgin olive oil
    • 1 garlic clove minced
    • 1 ½ cups pearl or Israeli couscous
    • 2 cups water See NOTES
    • 1 ½ teaspoons kosher salt

    Lemon Herb Vinaigrette:

    • ¼ cup extra virgin olive oil
    • 2 tablespoons lemon juice
    • Zest of 1 lemon optional
    • 3 tablespoons fresh parsley chopped
    • 1 - 2 garlic cloves minced
    • 1 ½ teaspoons Dijon mustard
    • ½ teaspoon kosher salt
    • ¼ teaspoon pepper
    • ¼ teaspoon crushed red pepper flakes
    Prevent your screen from going dark

    Instructions

    MAKE THE COUSCOUS:

    • In a medium saucepan (2 quart is what I use here), 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. You want to lightly toast the pearl couscous. This will give it a nuttier flavor.
    • Add water and salt, and bring to a simmer. Reduce the heat to low, cover, and continue to cook until the liquid is absorbed but still firm - about 10 minutes. If you still find some liquid in the pan, cook uncovered over medium/high heat stirring it until it evaporates. Don't leave it. It will evaporate in no time. You don't want it completely dry, the couscous should still flow a bit.
    • Transfer into a serving bowl and toss with a fork. It will start to stick together but will separate again once it's tossed with the dressing.

    MAKE 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.

    Notes

    I use less water than is recommended on the pearl couscous package. I find the amount of water suggested never gets absorbed in the cooking time suggested. It may also lead to overcooking couscous if you wait for it to be absorbed.
    How fast the water evaporates has many variables: was the water cold when added, how hot the stovetop is, etc.
    For softer couscous pearls, increase the liquid to 2 ¼ cups water.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    MORE DELICIOUS SIDES

    • Parmesan roasted zucchini on a baking sheet.
      CRISPY BUTTERY PARMESAN ROASTED ZUCCHINI
    • Closeup of cubed eggplant and chopped tomatoes.
      SAUTEED EGGPLANT AND TOMATOES - MELANZANE A FUNGHETTO
    • A bowl of coleslaw garnished with whole jalapeños.
      JOE'S SIMPLE CRUNCHY SPICY COLESLAW
    • A bowl of spinach pasta salad.
      A DELICIOUS SPINACH AND CHEESE PASTA SALAD

    See More Sides →

    More Sides

    • A dish of Peruvian potato salad garnished with parsley.
      A SIMPLE PERUVIAN OIL AND VINEGAR POTATO SALAD
    • A skillet of chili lime corn with sliced lime.
      SIMPLE SKILLET CHILI LIME CORN
    • Kirby cucumbers sliced in a jar covered in pickling brine.
      QUICK REFRIGERATOR BREAD AND BUTTER PICKLES
    • A bowl of cucumber salad in a white bowl.
      SWEET AND TANGY CUCUMBER SALAD

    NEVER MISS A RECIPE!

    Reader Interactions

    Comments

    1. Valerie

      December 06, 2019 at 6:39 pm

      I have cous-cous drum wheat. Will this work?

      Reply
      • Natalie

        December 07, 2019 at 7:13 am

        The vinaigrette will work mixing it with the couscous but you would have to follow the cooking directions for the wheat because it may be different than the pearl.

        Reply

    Leave a Comment Cancel reply

    Primary Sidebar

    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

    More about me →

    Categories

    AMAZON ASSOCIATES DISCLOSURE

    The Genetic Chef is an Amazon affiliate. If you click through to Amazon from my website, I get a small commission at no cost to you which helps me keep this site going. Thank you for your support!

    Visit My Shop!

    Product Recommendations

    Vitamix 5200 Blender

    Cuisinart 14-Cup Food Processor

    KitchenAid Stand Mixer

    Breville Smart Oven Pro

    Le Creuset 7-¼-Quart (Dutch) Oven

    Duralex Stackable 9-Piece Bowl Set

    Lodge 10.25 Inch Cast Iron Skillet

    Nordic Ware Baker's Half Sheet

    Footer

    ↑ back to top

    Privacy Policy

    Subscribe

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 TheGeneticChef

    Foodie Pro Theme