Lemon Herb Couscous #sidedish

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If you haven’t given Couscous a go yet, you really should. There are two common versions of couscous – Moroccan and Israeli. Moroccan Couscous is the very small – almost granular – version with a yellow hue to it. Israeli Couscous is relatively larger – also called Pearl Couscous – and has a more white hue. Both are prepared in the very similar ways. While it is in fact pasta, it is often prepared much like rice. For this Lemon Herb Couscous, I used Israeli Couscous.

Lemon Herb Couscous

Side dishes are a funny thing – you need them, but they are sometimes an afterthought or maybe no real thought at all. I am certainly guilty of not putting much thought into a side dish before I start cooking. Sometimes it’s because once I start cooking I realize that what I thought could be a standalone dish really needs a supporting actor. Then I start with the typical – rice, potato or pasta. Next I decide if it will need it’s one flavor or if it should just be a vessel for the flavors of the main dish.

Lemon Herb Couscous

I originally served this with my Rosemary Orange Chicken, but you could serve it along side so many different things. It is a bright clean flavor that would pair well with beef, chicken or pork. You could also saute some shrimp and fold it right into this couscous recipe for a delicious meal. A little butter, garlic, and pepper with some peeled and deveined shrimp would be perfect.

Rosemary Orange Chicken

Now Let’s Get Cookin’!


Lemon Herb Couscous

A quick and tasty side dish that can be served with just about anything.
Course Side Dish
Cuisine American
Keyword citrus, couscous, herbs, lemon, Side Dish, side dish ideas
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6


  • cup Pearl Couscous dry (also called Israeli Couscous)
  • 3 cup Chicken Broth
  • ½ Yellow Onion diced
  • 1 Garlic Clove minced
  • 2 tbsp Avocado Oil
  • 1 Lemon juice & zest
  • 1 tsp Thyme
  • 1 tsp Parsley
  • 1 tsp Oregano


  • Prepare the ingredients.
  • In a sauce pan over medium-high heat, add 1 tbsp. of oil, onion, and garlic. Let cook for 2 minutes then add couscous, thyme, parsley and oregano. Stir to lightly toast for 3 minutes.
  • Add chicken broth and lemon juice, bring to boil then reduce heat to medium-low. Cover with lid and let cook for 10 minutes more.
  • Remove from heat, add lemon zest and stir to fluff.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

3 thoughts on “Lemon Herb Couscous #sidedish

  1. I will be trying this recipe very soon, it looks so good! Thanks so much for sharing with us at Full Plate Thursday,526. Have a great week and come back soon!
    Miz Helen

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