Lemon Herb Couscous #sidedish

Jump to Recipe

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
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:


Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

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

Leave a ReplyCancel reply

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Homemade on a Weeknight will use the information you provide on this form to be in touch with you and to provide updates and marketing.