Lemon Herb Pearl Couscous

Lemon Herb Pearl Couscous

Loop & Dash

Light, fluffy, and slightly chewy, pearl couscous is elevated with fresh lemon juice, olive oil, and herbs, making it a perfect side dish for Greek-inspired meals like Sheet Pan Greek Steak and Vegetables.

Servings: servings

Ingredients

1 1/2 cups pearl couscous, Israeli couscous
2 tablespoons olive oil, divided
3 cups chicken stock
1/2 teaspoon kosher salt
1 lemon, zested & juiced
1/4 cup fresh parsley, chopped
1 tablespoon fresh dill, chopped (optional)
1/4 teaspoon black pepper

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Instructions

Toast the Couscous:

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until golden and fragrant.

Cook the Couscous:

Pour in the chicken stock or water and add the salt. Stir to combine.
Bring to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, or until the couscous is tender and the liquid is absorbed.

Add the Flavor:

Remove the couscous from heat and fluff with a fork. Stir in the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, parsley, and dill (if using).
Taste and adjust seasoning with black pepper and additional salt if needed.

Serve:

Transfer to a serving bowl and garnish with extra parsley or dill if desired. Serve warm or at room temperature alongside your Greek steak and vegetables.

Notes

Flavor Variations: Add crumbled feta, toasted pine nuts, or diced Kalamata olives for extra texture and flavor.
Vegan Option: Use vegetable stock instead of chicken stock.

Make Ahead: Pearl couscous can be made up to 1 day ahead. Store in the fridge and stir in the lemon juice, herbs, and olive oil just before serving.

Nutrition

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