If you’re searching for a go-to Lemon Herb Couscous recipe, you’re in for a treat! This light and flavorful dish combines pearl couscous with zesty lemon juice, freshly ground black pepper, and a medley of fresh herbs, creating a vibrant side dish or easy couscous salad perfect for any occasion. Whether you’re preparing a quick weeknight dinner or planning a Mediterranean-inspired spread, this lemon herb couscous brings a touch of freshness and bright flavor to the table.
I’m a huge fan of lemon herb couscous, and I find myself making this recipe all the time! What makes this dish so irresistible? It’s incredibly easy and versatile! With just a handful of ingredients—pearl couscous, a squeeze of lemon juice, a sprinkle of freshly ground black pepper, and a mix of chopped fresh herbs—you have the foundation for a bright, flavorful side dish. Toasting the couscous in a little olive oil over medium heat adds a subtle nuttiness, while fresh herbs like parsley and basil bring a Mediterranean vibe. For an extra punch, add a bit of lemon zest and maybe a pinch of red pepper flakes.
You'll also love my Zucchini Couscous. Try this with my Pan Seared Lamb Loin Chops or Grilled Lamb Chops.
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Why You'll Love this Recipe
Quick and easy: With just a few simple ingredients—pearl couscous, fresh herbs, and a squeeze of lemon juice—this dish comes together in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
Bright and fresh flavors: The combination of lemon zest, freshly ground black pepper, and chopped fresh herbs creates a vibrant flavor that’s both refreshing and satisfying. Each bite brings a burst of Mediterranean goodness to the table.
Versatile and customizable: This couscous recipe is a great base to get creative with! Try adding a handful of chopped red pepper, a sprinkle of feta cheese, or even a few toasted pine nuts for added texture and flavor.
Ingredients
Pearl Couscous: These small, round pasta-like grains, also known as Israeli couscous, provide a soft yet chewy texture, making them the perfect base for this light and flavorful dish.
Olive Oil: A splash of extra virgin olive oil is used to toast the couscous to a warm, nutty flavor over medium heat and adds richness to the final dish.
Water or Broth: Using chicken or vegetable broth instead of water enhances the couscous with a deeper flavor, while water keeps it simple if that’s what you have on hand.
Lemon Juice: Freshly squeezed lemon juice brings a bright, citrusy zest to the dish, balancing the savory flavors and adding a refreshing note.
Salt: A dash of salt highlights all the flavors in this recipe, from the couscous to the herbs, for a well-rounded taste.
Freshly Ground Black Pepper: Just a pinch of freshly ground black pepper adds a mild kick and helps balance the lemony brightness.
Garlic Powder: Garlic powder infuses a hint of savory warmth throughout, making each bite flavorful without overpowering the other ingredients.
Fresh Herbs: A handful of chopped fresh herbs like parsley, basil, or oregano gives the dish its signature Mediterranean taste, adding both color and fragrance.
Lemon Zest: For an added burst of citrus, a sprinkle of lemon zest brightens up the couscous, complementing the lemon juice perfectly and enhancing the fresh flavors.
Step by Step Instructions
Toast the Couscous: Heat a small saucepan over medium heat. Add ½ tablespoon of olive oil and the pearl couscous. Stir occasionally, toasting the couscous for about 2 minutes until it turns golden and slightly nutty.
Add Liquid: Pour in 1½ cups of water or broth, giving it a quick stir. Cover the pan and increase the heat to high, bringing the liquid to a boil.
Simmer the Couscous: Once boiling, reduce the heat to low. Let the couscous simmer, covered, for about 15 minutes, or until all the liquid is absorbed and the couscous is tender.
Fluff and Season: Turn off the heat and remove the lid. Fluff the couscous with a fork, then add the freshly squeezed lemon juice, an extra drizzle of olive oil, salt, freshly ground black pepper, and garlic powder. Stir to combine.
Add Fresh Herbs: Gently fold in your choice of fresh herbs—such as parsley, basil, or oregano—along with a sprinkle of lemon zest for a burst of color and flavor.
Serve and Enjoy: Taste and adjust seasoning if needed. Serve your lemon herb couscous warm, and enjoy it as a side dish or a light, easy couscous salad.
Tips & Notes
Perfect Toasting: Toasting the pearl couscous in olive oil over medium heat adds a rich, nutty depth to the dish. Keep an eye on it, stirring frequently to prevent burning, and remove from heat when the couscous turns lightly golden.
Use Fresh Lemon Juice: Freshly squeezed lemon juice provides a brighter, more natural citrus flavor compared to bottled. A little lemon zest can add an extra layer of lemony aroma and zestiness, enhancing the freshness of the couscous.
Broth for Added Flavor: Using chicken or vegetable broth instead of water deepens the flavor of the couscous, making it more savory and full-bodied. If using water, consider adding a pinch more salt to boost the overall taste.
Choose Your Herbs Wisely: Fresh herbs like parsley, basil, and oregano work beautifully here. Feel free to mix and match based on what you have or try adding a pinch of thyme or rosemary for an extra Mediterranean touch.
Serve Warm or Cold: This couscous recipe is versatile! Serve it warm as a side dish or chill it to enjoy as an easy couscous salad. Both ways allow the flavors to shine, especially with the fresh herbs and lemon juice.
Substitutions & Variations
Quinoa Substitute: For a gluten-free option, swap out pearl couscous with quinoa. Quinoa cooks quickly, has a light, fluffy texture, and pairs well with the lemon and fresh herbs. Use the same liquid ratio, and simmer for about 15 minutes until tender.
Roasted Red Pepper Addition: For a burst of color and a hint of sweetness, add some chopped roasted red pepper to the couscous. It complements the citrusy lemon juice and fresh herbs beautifully and adds an extra Mediterranean touch.
Feta Cheese Addition: Crumble some feta cheese over the finished dish for a creamy, tangy element. Feta pairs well with lemon zest and freshly ground black pepper, adding richness to the couscous.
Spinach Substitute: If you’d like to add greens, fold in a handful of baby spinach after cooking. The residual heat will wilt the spinach just enough, adding color and a mild flavor without overpowering the dish.
Serving Suggestions
Wine Pairing: Pair this lemon herb couscous with a crisp Pinot Grigio or Sauvignon Blanc. Both wines have bright acidity that complements the fresh lemon juice and herbs, balancing the dish without overpowering it.
Mediterranean Spread: Serve this couscous as part of a Mediterranean-inspired spread. It pairs wonderfully with grilled chicken, lamb kebabs, or falafel. Add sides like hummus, tzatziki, and a cucumber-tomato salad for a complete, flavorful meal.
Light Lunch or Picnic Side: This couscous is perfect as a light lunch or a refreshing side for picnics. Serve it chilled as an easy couscous salad alongside roasted red pepper hummus, fresh pita, and a sprinkle of feta cheese for added creaminess.
Stuffed Vegetables: Use this couscous to stuff vegetables like bell peppers, tomatoes, or zucchini. Simply prepare the couscous, then spoon it into the hollowed-out vegetables and bake until tender. It’s a colorful and satisfying way to enjoy this dish.
FAQ's
Yes! While this recipe uses pearl couscous (also known as Israeli couscous), you can substitute it with Moroccan couscous, which is smaller and quicker to cook. If using Moroccan couscous, simply skip the toasting step, use the same liquid measurements, and let it steam, covered, for about 5 minutes after adding hot water or broth. Fluff with a fork and proceed with the lemon juice, herbs, and seasonings.
This recipe is flexible with herbs! Fresh cilantro, thyme, or dill make great alternatives and add unique flavors. For a more intense herb flavor, you can mix a variety of chopped fresh herbs to create a vibrant blend. If fresh herbs aren’t available, dried herbs can work too—just reduce the quantity to about 1 teaspoon of each dried herb, as they are more concentrated.
Storage & Reheating
Storage: Store leftover lemon herb couscous in an airtight container in the refrigerator for up to 3-4 days. The flavors may deepen as it sits, making it even more delicious the next day. Avoid freezing, as the texture of the couscous can become mushy when thawed.
Reheating: To reheat, transfer the couscous to a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. Stir occasionally until warmed through. Alternatively, you can microwave it in a microwave-safe dish, covering it lightly and heating in short intervals, stirring between each, until fully warmed.
Make-Ahead Tips: This couscous recipe can be made ahead and served cold as an easy couscous salad or gently reheated before serving. If making in advance, add fresh herbs and an extra squeeze of lemon juice right before serving to refresh the flavors.
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
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Lemon Herb Couscous
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Equipment
- Small saucepan with lid
- Measuring cups and spoons
- Wooden spoon or spatula
- Citrus juicer (optional)
- Chopping board and knife
Ingredients
- ½ tablespoon olive oil
- 1 cup pearl couscous
- 1½ cups chicken broth or vegetable broth
- ½ large lemon juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons fresh herbs parsley, basil, oregano, etc., finely chopped
Instructions
- Toast the Couscous: In a small saucepan, heat ½ tablespoon of olive oil over medium-high heat. Add the couscous and toast until slightly browned, about 2 minutes.
- Add Liquid: Pour in the broth, cover the pan, and increase heat to high to bring it to a boil.
- Simmer: Once boiling, reduce the heat to low. Simmer for 15 minutes or until all liquid is absorbed.
- Season and Serve: Turn off the heat and stir in lemon juice, olive oil, salt, black pepper, garlic powder, and fresh herbs. Adjust seasoning to taste. Serve and enjoy!
Notes
- If you want to make this recipe gluten-free, you can use quinoa or rice instead of couscous.
- If you don't have chicken or vegetable broth, you can use water instead. However, the dish will have less flavor.
- You can use any combination of fresh herbs that you like. Parsley, basil, and oregano work well, but you can also use cilantro, thyme, or rosemary.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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