Lemon Couscous Recipe - Cooking Classy (2024)

Published January 13, 2021. Updated January 12, 2022

This Lemon Couscous is one of the fastest, easiest side dish recipes! Plus it has a delicious bright flavor that pairs well with just about any main dish, it’s incrediblyversatile too.

Easy Lemon Couscous

This simple couscous recipe is just one of those must have recipes! And really after you’ve made it a few times you won’t need a recipe at all.

It’s so straightforward, easy to memorize and also easy to switch things up with other ingredients you have on hand (see ideas below).

With it’s delicious flavor and 10 minutes to finish it will quickly become a weeknight staple!

Pair with chicken, beef, lamb, pork, fish, shrimp, vegetables – options are endless.

Difference Between Moroccan, Israeli and Lebanese Couscous

While all are three types of couscous are traditionally made of durum semolina flour the size and texture are the main differences.

• Moroccan couscous: This is the smallest type of the three. It cooks the fastest and has a soft, fine texture.
• Israeli couscous: Also known as Ptitim, giant couscous, or pearl couscous. This type is quite a bit larger than moroccan couscous and takes longer to cook (approximately 10 minutes). It has a chewy texture.
• Lebanese couscous: Also known as Moghrabeyah, this is the largest of the three types. It’s is about the size of peas and takes the longest to cook (about 15 – 20 minutes). This type also has a chewy texture.

Lemon Couscous Recipe Ingredients

• Extra virgin olive oil: Standard refined olive oil will work too it just wont have quite as much flavor.
• Garlic: Only use fresh garlic here.
• Chicken broth: Vegetable broth works great too.
• Lemon: Zest before you halve and juice. Use a zester not a grater to zest or you’ll end up with a bitter flavor in the couscous coming from the white pith of the lemon.
• Salt: Season to taste.
• Parsley: You can use other herbs here, ideas are listed below.
• Moroccan Couscous: Note that not all brands require the same amount of liquid. Refer to the back of the package to see if you need to adjust the amount of liquid.

Scroll down below for full recipe with ingredient amounts and print option.

How to Make Couscous

1. Heat olive oil in a medium saucepan over medium-low heat.
2. Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
3. Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
4. Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 minutes off heat.
5. Add parsley and fluff with a fork. Serve warm.

Variations

It’s delicious as is but when you want to switch it up try adding one of these:

• Pine nuts or slivered almonds
• Basil, mint, dill or cilantro
• Roasted or sautéed vegetables
• Flaked salmon or tuna (add a little extra oil at the end)
• Diced oranges
• Spices (turmeric, paprika, cumin, coriander, etc.)
• Fresh greens (spinach, baby kale, watercress, etc.)
• Feta or fresh mozzarella

More Delicious Recipes to Try

• Greek Salad
• Quinoa Salad
• Moroccan Couscous with Roasted Vegetables
• Ratatouille
• Shrimp and Couscous Foil Packs