Lemony Pearl Couscous
Lemony Pearl Couscous is a quick and easy side dish that makes any meal more interesting. A few simple ingredients turn tri-color pearl couscous into something really special. Sautéed with fresh lemon zest and shallots, this Israeli couscous has a savory and lemony flavor that will make you want seconds.
This healthy side dish is surprisingly low in calories, and offers a more unique, and almost boba-like texture than traditional couscous. And, it’s great served with vegetables, and chicken or fish. Read more about how to easily make this tiny semolina flour pasta into a vegetarian, vegan, or dairy-free recipe in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe updated as of 3/22/22
LEMONY PEARL COUSCOUS
Ingredients
Instructions
- Chop shallots and parsley, zest and juice lemon, and grate parmesan cheese, and set ingredients aside. Heat a medium saucepan (2 ½ or 3 quart) over medium heat, and melt butter. Add minced shallot, and only ½ tablespoon lemon zest. Stirring frequently, sauté until softened (about 3 minutes - do not brown), and add couscous. Sauté couscous for about 2 minutes to coat with butter/shallot mixture.
- To the couscous, add chicken stock, salt, and white pepper. Stir, bring to a simmer, cover with lid, and cook on low heat for 15 minutes.
- Once all liquid has been absorbed, remove from heat, and test for doneness (see Note #3). Fluff with a Fiskie (or fork), add lemon juice, remaining ½ tablespoon lemon zest, and gently toss to combine. Add Parmigiano Reggiano Cheese, and toss to coat. Add parsley, and toss again. Serve immediately, sprinkling with any or all of the Optional Garnishes, if you like.
Notes
- If you like a strong lemon flavor, you may want to increase the lemon zest to 1 ½ tablespoons (divided). Adding ½ tablespoon zest to the shallots in Step 1, and 1 tablespoon of zest to the cooked couscous in Step 3.
- We prefer chicken stock (instead of broth) in this recipe to give it a richer flavor, and used Simple Truth Organic Free Range Chicken Stock. If you want to make this recipe vegetarian, we recommend using Simple Truth Organic Vegetable Stock Fat Free.
- If there is still some liquid that has not fully absorbed after 15 minutes of simmering or the couscous is still a little firm, keep it covered and let rest with heat off for 3-5 minutes.
- If the couscous is a bit overcooked and is sticking together, drizzle a little extra virgin olive oil and toss while still in the pan.
Nutrition Facts
Calories
143.35Fat (grams)
6.05Sat. Fat (grams)
3.11Carbs (grams)
15.33Fiber (grams)
1.01Net carbs
14.32Sugar (grams)
2.19Protein (grams)
6.88Sodium (milligrams)
281.71Cholesterol (grams)
15.71Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are not included in the nutritional calculations for this recipe.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1a
Finely mince 2 tablespoons shallots (about 1 small shallot). Grate 1 tablespoon lemon zest (from 1 lemon - see Note A below), and squeeze 1 tablespoon fresh lemon juice from the same lemon. Finely grate ¼ cup Parmigiano Reggiano Cheese (see Note B below), and set aside each of these ingredients.
Note A: If you like a strong lemon flavor, you may want to increase the lemon zest to 1 ½ tablespoons (divided). Adding ½ tablespoon zest to the shallots in Step 1b, and 1 tablespoon of zest to the cooked couscous in Step 3.
Note B: If you want to use more Parmigiano Reggiano Cheese as an optional garnish, then grate a total of ½ cup of Parmigiano Reggiano Cheese, and use ¼ cup in Step 3, and sprinkle remaining ¼ cup grated cheese as a garnish.
STEP 1b
Heat a medium saucepan (2 ½ or 3 quart) over medium heat, and melt 1 tablespoon unsalted butter. Add minced shallot and only ½ tablespoon lemon zest. Stirring frequently, sauté until softened (about 3 minutes - do not brown).
STEP 1c
Add 1 cup Tri-Color Pearl Couscous (Bob’s Redmill), and sauté couscous for about 2 minutes to coat with butter/shallot mixture.
STEP 2
To the couscous, add 1 ½ cups chicken stock (see Note below), ⅛ teaspoon kosher salt, and a pinch of white pepper. Stir, bring to a simmer, cover with lid, and cook on low heat for 15 minutes.
Note: We prefer chicken stock (instead of broth) in this recipe to give it a richer flavor, and used Simple Truth Organic Free Range Chicken Stock. If you want to make this recipe vegetarian, we recommend using Simple Truth Organic Vegetable Stock Fat Free.
STEP 3
Once all liquid has been absorbed, remove from heat, and test for doneness (see Note A below). Fluff with a Fiskie (or fork), add 1 tablespoon fresh lemon juice, remaining ½ tablespoon lemon zest (see Note B below), and gently toss to combine.
Note A: If there is still some liquid that has not fully absorbed after 15 minutes of simmering or the couscous is still a little firm, keep it covered and let rest with heat off for 3-5 minutes. If the couscous is a bit overcooked and is sticking together, drizzle a little extra virgin olive oil and toss while still in the pan.
Note B: For a stronger lemon flavor, add 1 tablespoon of zest (instead of ½ tablespoon).
STEP 3b
Add ¼ cup finely grated Parmigiano Reggiano Cheese, and toss to coat. Add 2 tablespoons chopped fresh Italian parsley, and toss again.
SERVING
Serve immediately as is, or if you wish to garnish, sprinkle couscous with any or all of the optional garnishes listed below.
½ tablespoon lemon zest
¼ cup Parmigiano Reggiano Cheese, finely grated
½ tablespoon fresh Italian parsley, chopped
VIDEO
How to Make this Lemony Pearl Couscous in Minutes!
Blog Comments & Tips
The Perfect Side Dish!
Our Lemony Pearl Couscous recipe was inspired by one of my local restaurants. It’s lemony without being too acidic, and it has the most perfect texture and flavor to serve with baked, roasted, or grilled fish, chicken, or vegetables. My favorite way to serve it is with our Roasted Salmon with Garlic & Herb Sauce, or with our Ridiculously Easy Lime Chicken. In the chicken recipe, if you don’t like the combination of lime with our lemon couscous recipe, then simply finish the chicken with fresh lemon juice instead!
Couscous is often mistaken for a grain. It’s actually tiny pasta made from semolina flour, typically from durum wheat. We found that its origin is from North Africa, and couscous is considered the national dish of Algeria, Morocco, and Tunisia. It’s commonly served in France, which is why traditional couscous was a regular staple in my home when I was growing up. Whole wheat couscous is considered part of a Mediterranean diet.
I never tried pearl couscous (aka: Israeli couscous) until about 10 years ago when I was at a local restaurant. They served it with grilled salmon and it was delicious. I fell in love with the texture, as it was more substantial than traditional couscous. Since then, I’ve been on a mission to figure out the best neutral couscous recipe that will complement any protein, and decided to bring it to the PMR Test Kitchens.
We were inspired by one recipe in particular, but in typical PMR style we pimped it up to add more flavor. We used tri-color pearl couscous, used stock instead of broth, increased the quantity of liquid to make it plump a bit more, and added fresh lemon juice to amp up the lemony flavor. In the end, this couscous has a lovely, subtle lemon flavor that doesn’t overpower the other elements of your meal. It pairs well with virtually any protein, and it could not be easier to make!
Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?
Our 3 tips to making a perfect Lemony Pearl Couscous:
Use good quality organic stock, fresh Parmigiano Reggiano cheese, and fresh lemon juice. This recipe has few ingredients, so quality is important.
Don’t overcook the couscous. Every brand varies slightly, so check your package instructions on how many minutes to cook it. We found 15 minutes to be perfect for the amount of couscous and stock for the Tri-Color Pearl Couscous (Bob’s Redmill) brand.
Test for doneness. If there is still a little liquid left in the pot, take off the heat, and let sit covered for about 3-5 minutes. If it’s too sticky or gluey, add a little extra virgin olive oil, and stir. You want it be al dente, as it will continue to cook a bit as you mix in the final ingredients.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it More Lemony: Increase the lemon zest to 1 ½ tablespoons (divided). Add ½ tablespoon zest to the shallots in Step 1, and 1 tablespoon of zest to the cooked couscous in Step 3.
Make it Spicy: Add ¼ teaspoon crushed red pepper flakes (or more) to the butter, shallot, and lemon zest mixture in Step 1b.
Make it Vegetarian, Vegan & Dairy-Free: Replace the butter, with an equal amount of plant-based butter. And replace the chicken stock with Simple Truth Organic Vegetable Stock Fat Free. Then replace the Parmigiano Reggiano Cheese with dairy-free parmesan cheese. Follow Your Heart Dairy-Free Cheese might be a good choice as it is highly rated.
Make it Lux: After you fluff the cooked couscous, add an extra 1 tablespoon of butter, and stir to combine. This will give it a richer mouthfeel and buttery flavor.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube!
Happy Cooking!
Mich
Footnote: Remember to test for doneness. You want it al dente, as it will continue to cook a bit as you mix in the final ingredients.
Adapted from the recipe for Lemon Infused Couscous Pearls by girlandthekitchen.com. We have taken this lovely couscous recipe and zhuzhed it up by using tri-color pearl couscous, and adding a few other ingredients to amp up the flavor.
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