Lemon Couscous

This 15-minute lemon couscous recipe is bursting with refreshing citrus flavor and couldn’t be easier to make! Basil and slivered almonds are tossed in for even more depth in an already tasty base.

Why this recipe works

This lemon couscous is packed with bright and refreshing flavors when you combine zingy lemon juice with sweet honey and brown sugar. These three ingredients work together to tame the bitterness of lemon without overshadowing it, in fact, it accentuates the flavor. The results? A perfectly rounded lemon-flavored side that pairs well with all different types of main dishes.

Pearl couscous (also known as Israeli couscous) are basically mini pasta balls, similar to the shape of grains and reminiscent of rice but slightly larger than your typical couscous. These tiny pasta balls are incredibly versatile and can be flavored in so many different ways. Our favorites are between this basil and slivered almond lemon couscous and our pearl couscous salad with feta and beet.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LEMON – Though bottled lemon juice will work in a pinch, we always suggest using a fresh lemon as its key to the best citrus flavor – especially when the recipe is centered around that ingredient. You will need about 2 1/2 lemons to get 1/2 cup of juice. Grab 3-4 to be on the safe side as the quantity of juice in each individual lemon can vary.

HONEY – If you spray your measuring spoon with cooking spray first before adding your honey, the honey will slide right out. The honey and the brown sugar in this dish will help tame down the tartness of the lemon. The outcome is not sweet, it remains a savory dish.

How to Make Lemon Couscous

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add broth to saucepan and bring to a boil over medium-high heat.
2. Meanwhile, in a medium bowl combine lemon juice, honey, salt, and brown sugar. Set aside.
3. Add couscous to boiling broth, turn heat down to medium. Allow to cook uncovered, stirring occasionally, for approximately 3 minutes.
4. Turn heat off and cover the saucepan. Allow to sit undisturbed for 2 minutes. Drain couscous but do not rinse.
5. Place hot couscous in a large mixing bowl. Add lemon juice mixture, almonds, and basil. Gently stir the mixture to combine well. Serve hot.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Lemon couscous can be enjoyed warm or cold, it’s delicious either way. Pack it into meal prep containers for weekday lunches or dinners or serve it alongside meats like chicken, beef, pork, or seafood. 

More Side Dish Recipes

• Glazed Carrots
• Easy Grain Salad
• Whole Roasted Cauliflower
• Slow Cooker Balsamic Carrots
• Tomato Cucumber Salad with Feta

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Lemon Couscous

Lemon couscous is a perfectly rounded lemon-flavored side that pairs well with all different types of main dishes.

5 from 5 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Side Dish

Cuisine: American

Servings: 4 servings (3 cups total)

15 minutes mins

Calories: 317

Author: Amanda Davis

Ingredients

• ▢ ½ cup lemon juice about 2 1/2 lemons worth
• ▢ 1 Tablespoon honey
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon brown sugar
• ▢ 2 cups vegetable broth
• ▢ 8.8 ounces pearl couscous 1 bag, or about 1 1/2 cups
• ▢ 2 Tablespoons fresh basil sliced
• ▢ ⅓ cup slivered almonds

Things You’ll Need

• ▢
  Saucepan
• ▢
  Mixing bowls
• ▢
  Whisk

Before You Begin

• If you spray your measuring spoon with cooking spray first before adding your honey, the honey will slide right out.
• You will need about 2 1/2 lemons to get 1/2 cup of juice. Grab 3-4 to be on the safe side as the quantity of juice in each individual lemon can vary.

Instructions

• Add broth to saucepan and bring to a boil over medium-high heat.
• Meanwhile, in a medium bowl combine lemon juice, honey, salt, and brown sugar. Set aside.
• Add couscous to boiling broth, turn heat down to medium. Allow to cook uncovered, stirring occasionally, for approximately 3 minutes.
• Turn heat off and cover saucepan. Allow to sit undisturbed for 2 minutes. Drain couscous but do not rinse.
• Place hot couscous in a large mixing bowl. Add lemon juice mixture, almonds, and basil. Gently stir the mixture to combine well. Serve hot.

Nutrition

Serving: 1serving (3/4 cup) | Calories: 317cal | Carbohydrates: 59g | Protein: 10g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 768mg | Potassium: 207mg | Fiber: 4g | Sugar: 7g | Vitamin A: 305IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 1mg

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