Lemon Butter Pearl Couscous
A light and flavorful couscous recipe featuring tender pearls tossed in butter, fresh lemon juice, and basil. This quick side dish pairs beautifully with grilled meats, roasted vegetables, or seafood and is ready in just 20 minutes.
Equipment
- 1 large saucepan (for boiling couscous)
- 1 lid (to cover saucepan)
- 1 colander for draining
- 1 wooden spoon (for stirring)
- 1 sharp knife (for chopping basil)
- 1 cutting board (for chopping basil and lemons)
- 1 citrus juicer or reamer (for squeezing lemons)
Ingredients
- 2 cups tri-color pearl couscous
- 3 tablespoons unsalted butter
- 2 medium lemons juiced
- 1 tablespoon olive oil
- 5 –6 fresh basil leaves finely chopped
- 1 teaspoon salt
Instructions
- Prepare the Cooking Liquid: Start by placing 3 cups of water into a large saucepan. This will serve as the cooking base for your pearl couscous. Bring the water to a rapid boil over medium-high heat. Once it reaches a rolling boil, carefully stir in the olive oil and salt. The olive oil helps prevent the couscous from sticking together, while the salt seasons the grains from the inside out.
- Add the Pearl Couscous: Slowly pour the tri-color pearl couscous into the boiling water. Stir immediately with a wooden spoon to ensure the pearls are evenly distributed and don’t clump at the bottom of the pot. Allow the water to return to a boil, then reduce the heat to low. Cover the saucepan with a lid and let the couscous simmer gently. This slow simmering process ensures the pearls absorb moisture evenly, becoming soft and fluffy while maintaining their delicate chewy texture.
- Cook to Perfect Tenderness: Let the couscous cook for about 15 minutes, checking occasionally to prevent overcooking. As the couscous cooks, the grains should swell and become tender while still retaining their round shape. If you notice excess liquid remaining once the couscous is fully tender, drain it carefully through a colander to avoid a watery dish. Be sure not to over-drain, as a slight bit of steam and moisture will help the butter and lemon blend more smoothly later.
- Incorporate Butter and Lemon Juice: Immediately return the hot couscous to the saucepan. Add the butter and freshly squeezed lemon juice directly into the warm couscous. Stir thoroughly until the butter is fully melted and coats each pearl with a glossy, buttery finish. The lemon juice brightens the flavors, balancing the richness of the butter with a refreshing citrusy zing. Stir patiently to ensure every grain is evenly seasoned and fragrant.
- Finish with Fresh Basil: Just before serving, sprinkle in the finely chopped fresh basil. Fold the basil gently into the couscous, letting its herbal aroma infuse the dish without being overpowered by the heat. This final step brings freshness, color, and a subtle peppery sweetness that complements the buttery lemon flavor beautifully.
- Serve and Enjoy: Transfer the couscous to a serving bowl or platter. Serve warm as a versatile side dish that pairs perfectly with grilled chicken, roasted fish, sautéed vegetables, or even as part of a Mediterranean-inspired grain bowl. For added richness, you may sprinkle in a tablespoon or two of grated Parmesan cheese, though this is entirely optional. Enjoy immediately for the best texture and flavor.
Notes
- Tri-color pearl couscous adds visual appeal and subtle flavor variety.
- Always salt the cooking water for the best base flavor.
- Fresh lemon juice is essential—avoid bottled juice for a cleaner, brighter taste.
- Butter balances the acidity of the lemon with rich creaminess.
- Fresh basil should be added at the end to preserve its aroma and vibrant green color.
- Optional: Parmesan cheese can add savory depth without overpowering the dish.
- Couscous texture improves when cooked gently at a simmer rather than a rapid boil.
- A drizzle of extra olive oil before serving can give a silkier finish.
- Works well as both a warm side dish and a chilled salad base.
- Adjust lemon juice to taste if you prefer a stronger citrus flavor.
