Lemon Herb Pearl Couscous

Name: Lemon Herb Pearl Couscous
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for toasting, 2 tbsp for finishing; 1½ cups (270 g) pearl (Israeli) couscous, dry, straight from the package; 3 cloves (10 g) garlic cloves, finely minced; 1¾ cups (415 ml) low-sodium chicken or vegetable broth, at room temperature or warmed; ½ tsp (3 g) fine sea salt, plus more to taste; 1 whole (100 g) large lemon, zested first (about 1 tbsp zest), then juiced (about 3 tbsp / 45 ml juice); ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, loosely packed; 2 tbsp (6 g) fresh mint leaves, finely chopped (optional); black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Chewy toasted pearl couscous simmered in broth, then tossed with garlic, lemon zest and juice, parsley and mint. A bright, fast Mediterranean side that pairs with grilled fish, chicken or lamb.

Prep: 12 min
Cook: 18 min
Wait: 5 min
Total: 35 min
Makes: About 4 cups (6 side-dish servings)

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Ingredients

6 servings

3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for toasting, 2 tbsp for finishing
1½ cups (270 g) pearl (Israeli) couscous, dry, straight from the package
3 cloves (10 g) garlic cloves, finely minced
1¾ cups (415 ml) low-sodium chicken or vegetable broth, at room temperature or warmed
½ tsp (3 g) fine sea salt, plus more to taste
1 whole (100 g) large lemon, zested first (about 1 tbsp zest), then juiced (about 3 tbsp / 45 ml juice)
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, loosely packed
2 tbsp (6 g) fresh mint leaves, finely chopped (optional)
black pepper, freshly ground, to taste

Equipment (5)

3-quart (2.8 L) saucepan with a tight-fitting lid
Wooden spoon or heatproof spatula
Microplane or fine grater
Large serving bowl
Fork for fluffing

Steps

Before you start

Zest the lemon before you juice it; a juiced lemon is nearly impossible to zest.
Wash and thoroughly dry the herbs so they chop cleanly and don't turn watery.
Pearl couscous (also called Israeli couscous) is the large, round, pea-sized pasta. Do not use fine Moroccan couscous, which needs a different method.
Have the broth measured and ready before you start toasting, because the couscous browns quickly.

1
Prep the aromatics
- Finely mince the garlic.
- Zest the lemon with a fine grater, then cut it in half and squeeze about 3 tablespoons (45 ml) juice, removing any seeds.
- Finely chop the parsley and the mint, if using.
- Measure the broth.
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Ready when: Everything is chopped and measured within arm's reach of the stove.
Tip: Mince the garlic as finely as you can so it doesn't leave harsh raw bites later.
2
Toast the couscous
- Heat 1 tablespoon (15 ml) of the olive oil in a 3-quart saucepan over medium heat until it shimmers, about 1 minute.
- Add the dry pearl couscous and stir constantly with a wooden spoon for 4 to 5 minutes.
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Ready when: Most pearls are golden brown in patches and smell nutty and toasty.
Tip: Stir constantly. The pearls go from pale to burnt in under a minute once they start to color.
3
Bloom the garlic
- Reduce the heat to medium-low.
- Add the minced garlic and stir for 30 seconds, just until fragrant and sizzling gently.
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Ready when: The garlic smells sweet and aromatic but has not turned brown.
Tip: If the garlic browns it turns bitter. Move to the next step immediately if it darkens.
4
Add broth and salt
- Pour in the 1¾ cups (415 ml) broth, which will bubble and steam, then add ½ teaspoon salt.
- Scrape up any bits stuck to the bottom of the pan.
- Raise the heat to high and bring to a boil, about 2 minutes.
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Ready when: The liquid is at a full rolling boil.
Tip: If your broth is already salty, start with ¼ teaspoon salt and adjust at the end.
5
Cover and simmer
- Reduce the heat to low, cover tightly, and simmer for 9 to 10 minutes without lifting the lid more than once to check.
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Ready when: The pearls are plump and tender with a pleasant chew, and nearly all the liquid is absorbed.
Tip: If the pan looks dry but the pearls are still hard in the center, add 2 tablespoons (30 ml) water and cook 2 minutes more.
6
Rest off the heat
- Remove the pan from the heat, keep the lid on, and let stand for 5 minutes so the pearls finish steaming and any remaining liquid is absorbed.
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Ready when: No pooled liquid remains when you tilt the pan.
7
Fluff and dress
- Transfer the couscous to a large serving bowl and fluff with a fork to break up clumps.
- Drizzle with the remaining 2 tablespoons (30 ml) olive oil, the lemon zest, and the lemon juice.
- Toss gently to coat.
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Ready when: The pearls look glossy and separate, with flecks of zest throughout.
Tip: Dress while the couscous is still warm so it absorbs the lemon and oil.
8
Fold in herbs and season
- Fold in the parsley and mint, if using.
- Season with freshly ground black pepper.
- Taste and add more salt or a squeeze of lemon if it tastes flat.
- Serve warm or at room temperature.
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Ready when: The flavor is bright and lemony, with the salt balanced.
Tip: Add the herbs last. Heat and long contact dull their color and flavor.

Good to know

Tips

Toast the couscous to a deep golden color for the best nutty flavor, but stir constantly so it doesn't scorch.
Use a tight-fitting lid so steam stays in and the pearls cook evenly without extra liquid.
Zest before juicing, and use only the yellow part of the peel. The white pith is bitter.
For a heartier main dish, fold in chickpeas, crumbled feta, halved cherry tomatoes or toasted pine nuts.

Make ahead

Cook through step 6, spread the couscous on a baking sheet to cool, and refrigerate in an airtight container up to 2 days. Before serving, fluff, then add the oil, lemon, and herbs. Rewarm in a skillet with 1 tablespoon water if you want it hot.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight up to 4 days. Freezer: up to 2 months in a freezer-safe container, though the herbs will darken. Reheat in a skillet over medium-low heat with a splash of water or broth for 3 to 4 minutes, or microwave covered for 1 to 2 minutes, stirring halfway. Refresh with a squeeze of lemon and fresh herbs.

Substitutions

low-sodium chicken or vegetable broth → water plus an extra ¼ teaspoon salt. Works fine, though the flavor will be lighter.
fresh flat-leaf parsley → fresh dill, basil or cilantro. Use the same amount. Dill is especially good with fish.
pearl (Israeli) couscous → orzo or fregola. Toast the same way. Orzo may need 8 to 9 minutes of simmering, so check the package.
extra-virgin olive oil → unsalted butter. Use for toasting and finishing for a richer, less fruity result.