Lemon Couscous Recipe (10 Minute Side Dish!)

Name: Lemon Couscous Recipe
Prep time: 3 min
Cook time: 4 min
Total time: 10 min
Ingredients: 2 Tbsp extra virgin olive oil; 1 1/2 tsp minced garlic ((1 large clove)); 1 1/4 cups low-sodium chicken broth ((or vegetable broth)); 1 tsp lemon zest; 2 Tbsp fresh lemon juice; Salt; 2 Tbsp chopped fresh parsley, (or more to taste (optional)*); 1 cup (6 oz) couscous ((not pearl couscous))

Published January 13, 2021. Updated January 12, 2022

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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 incredibly versatile too.

Lemon couscous shown in a white bowl over a grey striped cloth.

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

Heat olive oil in a medium saucepan over medium-low heat.
Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
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.
Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 minutes off heat.
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

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