This dish strikes the perfect balance between fresh and rich. The lemon adds brightness, the Parmesan brings savory depth, and the pearl couscous provides a satisfying, chewy texture. It comes together quickly, uses pantry staples, and works equally well as a side dish or a light main.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Pearl couscous (Israeli couscous) • Olive oil or butter • Garlic, minced • Vegetable or chicken broth (or water) • Lemon zest • Fresh lemon juice • Grated Parmesan cheese • Salt • Black pepper • Optional: fresh parsley or basil, chopped • Optional: red pepper flakes
Directions
Toast the Couscous: Heat olive oil or butter in a saucepan over medium heat. Add the pearl couscous and toast for 2–3 minutes, stirring often, until lightly golden.
Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
Simmer: Pour in broth or water and add a pinch of salt. Bring to a gentle boil, then reduce heat, cover, and simmer for 8–10 minutes, or until the couscous is tender and liquid is absorbed.
Finish with Flavor: Remove from heat and fluff with a fork. Stir in lemon zest, lemon juice, grated Parmesan, and black pepper.
Adjust and Serve: Taste and adjust seasoning. Add herbs or red pepper flakes if desired, and serve warm.
Servings and timing
• Serves: 4–6 as a side dish • Prep time: 5 minutes • Cook time: 12–15 minutes
Variations
• Creamier Version: Stir in a splash of cream or a spoonful of ricotta. • Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a full meal. • Herb-Forward: Mix in fresh dill, basil, or parsley for extra freshness. • Roasted Veggie Add-In: Fold in roasted asparagus, zucchini, or cherry tomatoes. • Butter-Lemon Style: Replace olive oil with butter for a richer finish.
Storage/Reheating
• Refrigerator: Store in an airtight container for up to 3 days. • Freezer: Not recommended, as texture may change. • Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or water to loosen.
FAQs
Can I use regular couscous instead of pearl couscous?
Yes, but the texture will be much finer and cook faster. Adjust liquid and timing accordingly.
Is pearl couscous the same as pasta?
Pearl couscous is technically a small pasta, which is why it has a chewy, satisfying bite.
Can I make this dish gluten-free?
No, traditional pearl couscous contains wheat. Substitute with gluten-free orzo or rice for a similar result.
How do I prevent couscous from sticking?
Toasting it first and stirring occasionally while simmering helps prevent clumping.
Can I make this ahead of time?
Yes, it reheats well and is great for meal prep or make-ahead dinners.
What kind of Parmesan works best?
Freshly grated Parmesan melts better and gives the best flavor.
Can I serve this cold?
It can be served at room temperature as a pasta-style salad with extra lemon and olive oil.
What dishes pair well with this?
It pairs beautifully with grilled fish, roasted chicken, lamb, or sautéed vegetables.
Can I add spinach or greens?
Yes, stir in fresh spinach at the end and let it wilt from the heat.
How do I make it more lemony?
Add extra lemon zest rather than juice to increase citrus flavor without overpowering the dish.
Conclusion
Lemon Parmesan Pearl Couscous is a simple yet elegant dish that delivers fresh flavor and comforting texture in every bite. Whether served as a side or dressed up into a main, it’s an easy recipe that feels special while remaining effortless and versatile.
A bright and creamy side dish made with tender pearl couscous tossed in fresh lemon zest and juice, savory Parmesan cheese, and olive oil or butter for a comforting yet fresh flavor.
Author:Catherine
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4–6 servings
Category:Side Dish
Method:Stovetop
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
1 1/2 cups pearl couscous (Israeli couscous)
2 tablespoons olive oil or butter
2 cloves garlic, minced
2 cups vegetable or chicken broth (or water)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Fresh parsley or basil, chopped (optional)
Red pepper flakes (optional)
Instructions
Heat olive oil or butter in a medium saucepan over medium heat.
Add the pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Pour in the broth or water and add salt. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and liquid is absorbed.
Remove from heat and fluff couscous with a fork.
Stir in lemon zest, lemon juice, Parmesan cheese, and black pepper.
Taste and adjust seasoning as needed.
Garnish with fresh herbs or red pepper flakes if desired and serve warm.
Notes
Freshly grated Parmesan melts best and gives the richest flavor.Add a splash of broth when reheating to keep couscous creamy.To make it a main dish, add grilled chicken, shrimp, or chickpeas.Extra lemon zest boosts brightness without overpowering.
