Lemon Couscous makes for a perfect weeknight side dish. Pearl couscous cooked in chicken broth and lemon juice then drizzled with a zingy lemon herb vinaigrette.
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This is officially our new favorite go to side dish. And let me tell you, when our whole family loves something that is a BIG win.
It’s bright, herby flavors make it perfect for spring and summer meals. Especially since it’s delicious served hot, warm and even chilled.
Ingredients for Lemon Couscous
Here’s what you’ll need for this recipe:
Prepare the Lemon Couscous
Start by bringing the chicken stock to a simmer. Add the pearl couscous, juice of one lemon and butter and give it a good stir. Simmer the couscous for 8 to 10 minutes, until tender and almost all of the liquid is absorbed.
Once done, remove from the heat and stir in the zest from 1 lemon.
Mix Up Lemon Herb Vinaigrette
While the couscous is cooking, make the lemon herb vinaigrette. I prefer making this in my food processor. You could also make it in a blender or whisk vigorously by hand.
Add all the vinaigrette ingredients to the bowl of your food processor. Pulse until the dressing comes together and the basil is in small pieces.
Pour into a jar and store in the refrigerator until ready to use. Give it a good shake before using.
Time to Eat
My preferred way to serve this is with the lemon herb vinaigrette on the side. That way, everyone can drizzle on their desired amount over their couscous. It’s delicious without the vinaigrette as well.
You can serve this dish hot, warm or even cold like a pasta salad. We love it any of these ways.
What to Serve with Lemon Couscous
This delicious side dish pairs well with so many things. Here are some of our favorites to make it a full meal:
Lemon Couscous
Ingredients
For the lemon couscous
- 3 cups chicken stock
- 2 cups pearl couscous
- 1 Tablespoon butter
- 1 large lemon, zested and juiced
- 1 teaspoon kosher salt
For the lemon herb vinaigrette
- 1/2 cup avocado oil
- 1/4 cup water
- 1 large lemon zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- few cracks of black pepper
- 4 large fresh basil leaves, torn
Instructions
- In a medium saucepan, bring chicken stock to a boil. Add couscous, butter, juice of one lemon juice and salt. Cover and cook for 8 to 10 minutes, until liquid is almost completely absorbed and couscous is tender. Remove from heat and stir in the zest of one lemon.
- While the couscous is cooking, make the vinaigrette. Add all the vinaigrette ingredients to a food processor and pulse until it comes together and the basil is in small pieces. Pour into a jar and store in the refrigerator. Shake before use.
- Drizzle desired amount of vinaigrette onto the couscous and serve.
