My Zucchini Couscous is a light, flavorful side dish that’s perfect for any meal. Made with pearl couscous, fresh herbs, and lemon juice, it’s an easy recipe that adds extra flavor to your table!
This zucchini couscous is an easy recipe that comes together quickly, making it perfect for a busy weeknight or a light dinner. The pearl couscous cooks beautifully, soaking up the vegetable stock for extra flavor, while fresh herbs and lemon juice brighten the whole dish.
It’s a great base for adding grilled chicken or feta cheese, and the zucchini mixture keeps everything light and fresh. Whether you're serving it as part of a Mediterranean couscous salad or enjoying it on its own, this dish is a simple, delicious addition to your recipe card!
Looking for more? Try my Lemon Herb Couscous, Tuna Pasta Salad, Panzanella Toscano, and Peach & Burrata Salad.
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🌟 Why You'll Love this Recipe
- Quick and Easy – This zucchini couscous comes together fast, making it perfect for a busy weeknight or an easy side dish when you need something light.
- Great Texture and Flavor – Pearl couscous has a satisfying bite, and the zucchini mixture, fresh herbs, and lemon juice add brightness and extra flavor.
- Versatile and Pairable – Serve it with grilled chicken, roasted vegetables, or as part of a Mediterranean couscous salad—it works with almost anything!
🥘 Ingredients
- Pearl Couscous – The base of this dish, pearl couscous has a soft, chewy texture that absorbs all the extra flavor from the vegetable stock and fresh herbs. It’s quick-cooking and a great base for a Mediterranean couscous salad.
- Vegetable Stock – Cooking the couscous in vegetable stock instead of water adds richness and depth. It infuses every bite with a savory, well-rounded taste.
- Butter – Just a small amount of butter gives the couscous a velvety texture and enhances its flavor without overpowering the dish.
- Zucchini (Grated) – A fresh way to add texture and nutrients! The zucchini mixture blends seamlessly into the couscous, making it light, flavorful, and perfect for summer zucchini season.
- Fresh Herbs (Rosemary, Thyme, Parsley) – These add brightness and depth, giving the dish a fresh and aromatic finish. If you don’t have fresh herbs, dried versions work too—just adjust the amount.
- Lemon Juice – A splash of lemon juice balances the flavors, bringing out the freshness of the zucchini and herbs. It adds just the right amount of acidity to make the dish pop.
- Tablespoon of Olive Oil (Optional) – A drizzle of olive oil at the end adds a touch of richness and helps tie everything together. Use a high-quality extra-virgin olive oil for the best flavor.
See recipe card for quantities.
🔪 Step by Step Instructions
Boil the Liquid: In a medium saucepan, bring the vegetable stock to a boil over medium heat. This will infuse the couscous with extra flavor right from the start.
Cook the Couscous: Stir in the pearl couscous, reduce the heat to low, and let it simmer for about 10 minutes, or until tender and most of the liquid is absorbed. Follow the package instructions for the best results.
Remove from Heat & Cover: Turn off the heat, cover the saucepan with a lid, and let the couscous steam for 5 minutes. This allows it to fully absorb any remaining liquid and become light and fluffy.
Add Flavorings & Steam Again: Remove the lid and stir in the butter, grated zucchini, lemon juice, and fresh herbs. Cover again and let it rest for another 5–10 minutes, allowing the flavors to meld together.
Fluff & Season: Remove the lid and use a fork to gently fluff the couscous, separating the grains. Season with salt and pepper to taste.
Drizzle & Serve: If desired, drizzle a tablespoon of olive oil over the couscous for added richness. Serve warm as a light dinner or an easy side dish alongside grilled chicken or roasted vegetables.
👩🏼🍳 Chef's Tips
- For the best texture, let the couscous steam with the lid on after cooking. This helps the pearl couscous fully absorb the flavors and stay light and fluffy rather than clumping together.
📖 Substitutions & Variations
- Swap the Zucchini – If you’re out of zucchini, try using yellow squash or summer squash for a similar light texture and mild flavor.
- Add Some Crunch – Toss in toasted pine nuts or slivered almonds for extra texture and a nutty depth of flavor.
- Make It Creamy – Stir in a handful of crumbled feta cheese or vegan feta just before serving for a tangy, creamy finish.
💭 Recipe FAQs
Yes, but the cooking method will vary! Pearl couscous has a larger, pasta-like texture that absorbs liquid differently than traditional Moroccan couscous or Lebanese couscous. If using a smaller type, adjust the liquid ratio and cooking time according to the package instructions to avoid mushy or undercooked couscous.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Zucchini Couscous
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Equipment
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Lid for saucepan
Ingredients
- ½ cup pearl couscous
- 1 cup vegetable stock or water
- 1 tablespoon butter
- 1 small zucchini grated
- 1 tablespoon fresh herbs rosemary, thyme, parsley, finely chopped
- 1 tablespoon lemon juice
- Salt & pepper to taste
- 1 tablespoon olive oil optional, for added richness
Instructions
- Boil the Liquid: In a medium saucepan, bring the vegetable stock to a boil over medium heat.
- Cook the Couscous: Stir in the pearl couscous, reduce heat to low, and let it simmer for about 10 minutes, or according to the package instructions, until tender and most of the liquid is absorbed.
- Remove from Heat & Cover: Turn off the heat, cover the saucepan with a lid, and let it sit for 5 minutes to steam.
- Add Flavorings & Steam Again: Remove the lid and stir in the butter, grated zucchini, lemon juice, and fresh herbs. Cover again and let the mixture rest for another 5–10 minutes to allow the flavors to meld. Do not cook further.
- Fluff & Season: Remove the lid, then use a fork to gently fluff the couscous to separate the grains. Season with salt and pepper to taste. If desired, drizzle with olive oil for extra moisture and richness.
Notes
- Adjust Liquid as Needed: Different brands of couscous may require slightly different amounts of liquid. Always check the package instructions.
- Herb Substitutions: If using dried herbs instead of fresh, use 1 teaspoon dried herbs for every 1 tablespoon fresh herbs.
- Zucchini Tip: Grating the zucchini finely helps it blend seamlessly into the couscous for a soft, flavorful texture.
🌡️ 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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