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This lemon Parmesan pearl couscous recipe is a simple, versatile, and delicious side dish that pairs beautifully with everything from roasted veggies to grilled meats and more.
Meet the simple side dish we’ve been loving lately! ♡
This lemon Parmesan pearl couscous is perfectly balanced with creamy, cheesy, citrusy flavors. Plus, I adore the texture of those tiny, chewy, perfect little pearls! If you’ve never cooked with pearl couscous before, it’s made from semolina (just like traditional Italian pasta) and cooks up quickly in around 10 minutes. I like to toast the couscous first in a bit of garlic butter for extra flavor, then simmer it with chicken stock until tender, then finish it off with a generous handful of freshly grated Parmesan and a bright squeeze of lemon juice. So simple and delicious!
As you can imagine, this recipe is endlessly versatile. You can stir in some greens, toss in your favorite protein or roasted veggies, sprinkle some fresh herbs or toasted nuts on top. However you serve it, this quick and easy side dish is sure to become a new favorite. Let’s make a quick batch!
Lemon Parmesan Pearl Couscous Ingredients
Here are a few quick notes about the ingredients you will need to make this pearl couscous recipe:
Pearl couscous: Pearl couscous, also known as Israeli couscous, is a tiny round pasta with a delightfully chewy texture that soaks up flavors beautifully. We’ll briefly toast the couscous in butter to add a layer of rich, nutty flavor and give it a lightly golden, toasted exterior which helps it to hold up even better while cooking. (I usually buy my pearl couscous at Trader Joe’s, but it’s generally available in the grains, pastas, or International sections of most grocery stores. Or you can purchase it online.)
Parmesan: Parmesan adds a creamy, nutty, salty, umami-rich cheese flavor to each bite. Be sure to use freshly-grated Parmesan so that it melts smoothly into the pasta.
Lemon juice: Fresh lemon juice brightens up the couscous with its tangy acidity and balances the richness of the butter and Parmesan.
Butter: We’ll use a few tablespoons of butter to sauté the garlic and help toast the couscous until lightly golden.
Garlic: Garlic plays beautifully with the Parmesan and lemon and adds a layer of savory flavor to each bite. Feel free to double the amount of garlic here if you love an extra garlicky pasta.
Chicken stock: Chicken stock (or you could use vegetable broth) infuses the couscous with extra layers of savory flavor as it cooks.
Salt and pepper: Finally, don’t forget to season the couscous with fine sea salt and freshly-ground black pepper to taste. I love a generous amount of freshly-cracked black pepper here!
Recipe Variations
This is meant to be a base recipe, so please feel free to add in whatever veggies, greens or proteins you might love best! Here are a few additional ways that you could customize this pearl couscous recipe as well:
Add fresh herbs or pesto: Add minced fresh rosemary or thyme along with the garlic, or finish the couscous by stirring in chopped fresh basil, parsley or dill.
Add crushed red pepper flakes: Add 1/2 teaspoon crushed red pepper flakes along with the garlic to give the couscous some heat.
Add dry white wine: Deglaze the pan with 1/2 cup dry white wine, and reduce the amount of chicken stock to 1 1/2 cups.
Add nuts: Stir in toasted pine nuts, pistachios or sliced almonds just before serving.
More Parmesan Pastas To Try!
Looking for more simple, cheesy pasta recipes to try? Here are a few of our favorites:
1/4 teaspooneach: fine sea salt and freshly-ground black pepper
1 cup (1 ounce) freshly-grated Parmesan cheese
1 tablespoon lemon juice (optional)
Instructions
Sauté the garlic and couscous.Melt the butter in a medium sauté pan over medium-high heat. Add the garlic and sauté for 1 minute, stirring frequently. Add the couscous and sauté for about 2-3 minutes, stirring occasionally, until lightly toasted.
Simmer.Add the chicken stock, salt, pepper and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low, cover the pan with a lid, and simmer for about 10-12 minutes until the liquid is mostly absorbed and the couscous is al dente, stirring occasionally. (If it seems like the couscous needs more liquid to finish cooking, you can add ¼ cup of additional chicken stock or water.)
Finish.Add the Parmesan cheese and lemon juice and stir until evenly combined. Taste and season with additional salt, pepper and/or lemon juice if needed.
