Best Lemon Garlic Pearl Couscous Recipe

Name: Best Lemon Garlic Pearl Couscous Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2 cups Pearl Couscous; 2 tablespoons extra virgin olive oil (1 for sauteing and 1 for serving); 1 garlic clove (minced); 1 teaspoon lemon zest (loose); 1 teaspoon salt; 1/4 teaspoon black pepper (ground); 2 1/2 cups hot water or chicken stock (see notes); 1 tablespoon lemon juice; 4 tablespoons parsley (fresh, chopped)

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Learn how to cook the best pearl couscous infused with the beloved lemon-garlic flavor! With an easy step-by-step guide and some extra tips for a no-fail couscous recipe, it will take you less than 20 minutes to make it! Also known as gourmet, giant or Israeli couscous, it’s one of the most versatile Mediterranean side dishes and perfect for many salads!

A bowl filled with lemon garlic pearl couscous.

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😍 Why I love this Recipe
📋 Ingredients
🥣 Substitutions - Variations
🔪 Instructions (Steps)
👨‍🍳 Expert Tips
🎥Recipe Video
📖 Recipe

Did you know that pearl couscous is a type of pasta? Made with semolina flour and water it is shaped into spheres which when cooked, resemble small pearls. These pearls are much larger than the bits of Moroccan couscous which have the size of quinoa.

It is the perfect side dish for many Mediterranean dishes such as this Greek roasted lamb leg (you can also use goat). Or mix it with fresh vegetables and lemon juice and make a delicious salads, such as this pearl couscous salad recipe with feta cheese.

If you're interested in more Mediterranean inspired side dishes make sure to check this super aromatic Moroccan rice pilaf and this Dolma recipe: Stuffed grape leaves with meat and rice.

😍 Why I love this Recipe

✓ Quick and easy: This is a very straightforward recipe you can make in under 20 minutes!

✓ Delicious: The couscous is infused with the classic lemon-garlic flavor combo for an unforgettable taste.

✓ Versatile: You can eat it as a side or add it to salads. You can also use it as a substitute for bulgur in this vegan bulgur and lentil salad.

📋 Ingredients

For this lemon-garlic infused pearl couscous recipe you'll need the following ingredients:

Pearl couscous: For the best results try to find a good quality couscous made from hard wheat flour (you may know it as semola flour). Some brands tend to give mushy couscous especially if it's made from soft wheat flour.

Depending on the area, you may find this type of couscous by the name Maftoul (Palestinian couscous) or Ptitim.

Lemon juice and lemon zest: The lemon zest is used for flavor. The juice makes it fluffier and less sticky.

Tip: Adding some fresh lemon juice to the boiling water will prevent the couscous pearls to stick together. This is because the acidity of the lemon juice reduces the release of starch during cooking.

🥣 Substitutions - Variations

If you like color, a type of giant couscous with spinach and tomato such as Bob's Red Mill Tri color pearl couscous can be used instead of regular pearl couscous.

Use chicken broth instead of water for a richer taste.

Parmesan couscous: Add 2-3 tablespoons of grated parmesan over each plate for a cheesy twist.

Herbed couscous: Except the parsley try adding one or more of your favorite herbs such as chives, green onions, dill, cilantro, basil, mint.

🔪 Instructions (Steps)

Follow this easy step-by-step guide to make the tastiest pearl couscous recipe every time:

A hand toasting pearl couscous with olive oil inside a pot.

Step 1: Transfer the couscous and the olive oil to a pot and sauté over medium heat, stirring constantly, until the pearls are golden brown and start to smell nutty.

Step 2: Add the minced garlic and the lemon zest and stir for 30-60 seconds.

Adding water to the pot with the sauteed couscous.

Step 3: Add the salt and the black pepper, the hot water and the lemon juice and bring to a boil.

Instead of water you can also use chicken stock or vegetable broth for a deeper flavor.

Step 4: Cover the pot with a lid, reduce the heat to a gentle simmer and cook until the water is absorbed and the couscous is tender, about 8-9 minutes.

Adding the parsley and fluffing up the couscous.

Step 5: Remove the pot from the heat and let it rest (covered with the lid) for 5 minutes. Then, add the chopped parsley and a drizzle of extra virgin olive oil and gently fluff up with a fork.

👨‍🍳 Expert Tips

✤ You don't need too much lemon zest! Lemon zest is very potent and it can also give a bitter taste to your dish if you use too much.

For a more subtle lemon flavor, instead of the lemon zest use a small piece of lemon rind which you'll discard once the couscous is done.

✤ Sauté the garlic over low heat and not for too long, otherwise it will burn and give a bitter taste to your dish.

✤ If the couscous turns out sticky, rinse with water, drain well and mix with a tablespoon of olive oil.

💭 FAQs

What is the ratio of water to pearl couscous?

To prepare pearl couscous, you'll need 1 ¼ cups of water for every 1 cup of dry couscous.
This ratio is for couscous cooked in a pot covered with a lid. If you cook it uncovered you may need more liquid.

How do you make couscous pearls not sticky?

Toasting the pearls with olive oil before adding the water helps to make couscous not sticky (and also intensifies the taste!).
Adding 1-2 tablespoons of fresh lemon juice to the pot will help to make the pearls less sticky because the acidity of the lemon reduces the release of starch from the pearls.
Cook with plenty of water and drain using a colander.
Mix it with a tablespoon of olive oil. Olive oil coats the surface of the pearls and prevents them from sticking together.

What does pearl couscous taste like?

Pearl couscous is a type of pasta made from semolina so it tastes like tiny pasta pearls.
If you take the extra step and sauté it with a bit of oil before boiling it, it will develop a sweet, almost nutty flavor that pairs perfectly with stews, braises, and grilled or roasted vegetables.

How much pearl couscous per person?

50 – 60 grams of couscous per person should be enough if it's meant to be served as a side. 50 grams of pearl couscous is approximately ⅓ cup.

🍳 Food pairing

Pearl couscous can be a delicious, simple side dish served next to meat dishes like roasted lamb leg, pork chops, or this air fryer salmon.

It will also pair perfectly with:

And if you struggle with what to cook every day, this monthly meal plan full of Mediterranean recipes is very useful!

Similar Recipes

If you tried this lemon-garlic pearl couscous recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

🎥Recipe Video

📖 Recipe

A bowl with lemon garlic pearled couscous.

Best Lemon Garlic Pearl Couscous Recipe

Makos

5 from 13 votes

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Prep Time 5

Cook Time 12

Total Time 17

Course Side Dish

Cuisine Mediterranean, Middle Eastern

Servings

Calories 387 kcal

Ingredients

▢ 2 cups (340 g) Pearl Couscous
▢ 2 tablespoons (24 g) extra virgin olive oil (1 for sauteing and 1 for serving)
▢ 1 garlic clove (minced)
▢ 1 teaspoon lemon zest (loose)
▢ 1 teaspoon salt
▢ ¼ teaspoon black pepper (ground)
▢ 2 ½ cups (600 g) hot water or chicken stock (see notes)
▢ 1 tablespoon (15 g) lemon juice
▢ 4 tablespoons parsley (fresh, chopped)

Instructions

Transfer the couscous and the olive oil to a pot and sauté over medium heat, stirring constantly, until the pearls are golden brown and start to smell nutty.
Add the minced garlic and the lemon zest and stir for 30-60 seconds.
Add the hot water, the lemon juice, the salt and the black pepper and bring to a boil.
Cover the pot with a lid, reduce the heat to a gentle simmer and cook until the water is absorbed and the couscous is tender, about 8-9 minutes.
Remove the pot from the heat and let it rest (covered with the lid) for 5 minutes. Then, add the chopped parsley and a drizzle of extra virgin olive oil and gently fluff up with a fork.
*I often add a few tablespoons of Parmesan cheese over each plate for extra taste.

Notes

Most packaging directions use a higher proportion of liquid but I find it produces couscous with mushy texture. For softer couscous pearls you can increase the liquid to 1 ½ cups water per 1 cup of couscous.
Some pearl couscous brands (especially those that do not use semolina flour) can turn out mushy or sticky. If that happens, rinse with water and drain well. Then mix with a tablespoon of olive oil and serve.

2nd cooking method:

Add plenty of hot water (3 cups water per 1 cup of couscous) to a pot and bring it to a boil. Add the couscous and boil over medium heat for 7-8 minutes or until done (taste to check).Pour the couscous over a large sieve, briefly rinse it with water and drain well. Transfer to a bowl, add 1-2 tablespoons of extra virgin olive oil and the parsley and mix. You can also add a bit of garlic powder, onion powder and other fresh herbs for extra taste.

3rd cooking method:

This method is similar to how you cook orzo in this Greek beef stew with orzo pasta (Youvetsi). For every cup of couscous you’ll need half a cup of tomato sauce plus 1 cup water. Add the tomato sauce and the water to a pot and bring to a boil. Add the couscous and a pinch of salt, reduce heat to a gentle simmer and cook covered until almost all of the sauce is absorbed. Taste and if the pearls are too hard add some extra boiling water. Remove the pot from the heat and let it rest for 2 minutes. Serve immediately, while the couscous is left with a thick, glossy sauce (for this method you can use your favorite tomato sauce, pizza sauce, or the sauce from a stew).

Nutrition

Calories: 387kcalCarbohydrates: 67gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 593mgPotassium: 174mgFiber: 5gSugar: 0.2gVitamin A: 338IUVitamin C: 8mgCalcium: 29mgIron: 1mg

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Comments

5 from 13 votes (4 ratings without comment)

Best Lemon Garlic Pearl Couscous Recipe

😍 Why I love this Recipe

📋 Ingredients

🥣 Substitutions - Variations

🔪 Instructions (Steps)