Best Lemon Garlic Pearl Couscous Recipe

A bowl with lemon garlic pearled couscous.

5 from 13 votes

Best Lemon Garlic Pearl Couscous Recipe

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!

Prep Time5

Cook Time12

Total Time17

Course: Side Dish

Cuisine: Mediterranean, Middle Eastern

Diet: Vegan, Vegetarian

Servings:

Calories: 387kcal

Author: Makos

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
¼ teaspoon black pepper ground
2 ½ cups hot water or chicken stock see notes
1 tablespoon lemon juice
4 tablespoons parsley fresh, chopped

US Customary - Metric

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.

Video

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.
Love Mediterranean flavors? Don't miss this easy bulgur pilaf ready in under 30 minutes!

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).

If you liked this recipe you'll love this Quick and easy orzo rice (Turkish rice pilaf) and this warm and cozy easy Bulgur pilaf.

Nutrition