Lemon Butter Pearl Couscous Recipe

This recipe is sponsored by Bob’s Red Mill

This lemon butter pearl couscous is a really simple recipe that Patty and I make all the time. It’s actually a recipe we’ve been making for quite some time and thought there was no better time to share it than now. Bob’s Red Mill Tri-Color Pearl Couscous tastes like a flavorful chewy pasta and serves as the perfect side to any summer grilling recipe.

Our couscous recipe is made with butter, plenty of fresh lemon juice, and freshly chopped basil. We’ve paired it with BBQ chicken, steaks, burgers, salmon, you name it. We basically treat it like a simple lemon butter pasta—it’s super refreshing, light, and is a real crowd pleaser.

Pearl Couscous vs Regular Couscous

Pearl couscous, also known as Israeli couscous, is very similar to regular couscous but is made of larger balls. Bob’s Red Mill Pearl couscous is made with toasted semolina flour and tastes a lot like pasta, making it a great substitute for a lot of summery pasta dishes or pasta salad. Check out my shrimp scampi recipe for more inspiration.

This recipe also pairs really well with my baked lobster tails and my lemon butter pan-seared scallops for a complete meal.

Traditional couscous would certainly work, but for the best results, I would strongly suggest you look for BRM. Their couscous in particular is flavored/colored with tomato and spinach, which presents nicely and also adds some additional flavor.

How to Cook Pearl Couscous

Cooking couscous is a matter of simmering couscous and water in a covered saucepan for about 15 minutes. While you want to make sure you have enough water, it’s OK if you have too much. Just like any other pasta, you can simply strain off the remaining water after simmering without ruining the texture, etc.

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• Pesto pasta salad
• Shrimp scampi over couscous

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