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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.
I also top couscous with shrimp scampi. If you’re gluten-free, try using brown rice, like when stuffing peppers with turkey. Cilantro Lime Rice is another great side dish recipe to keep on hand.
Table of Contents
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.
More Side Dish Recipes
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Lemon Butter Pearl Couscous Recipe
Ingredients
- 2 cups Bob’s Red Mill Tri-Color Pearl Couscous
- 3 tablespoons butter
- 2 lemons, juice squeezed
- 1 tablespoon olive oil
- 5-6 basil leaves, minced
- 1 teaspoon salt
Instructions
- Bring 3 cups of water to a boil in a large saucepan. Add couscous, salt, and olive oil and return to a boil. Cover, reduce to a simmer, and cook for about 15 minutes or until tender.
- Drain any remaining water and stir in butter and lemon juice. Once butter is fully melted, stir in basil and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
