Lemon Herb Couscous is a bright and flavorful side dish made with pearl couscous and a simple homemade lemon-Dijon dressing.
Serve with Baked Falafel or Grilled Greek Tofu.
Easy Couscous Salad
I like this recipe because it feels fresh and light and pairs well with all things Mediterranean or grilled. It works at room temperature or chilled so it’s a good option for taking to potlucks or packing for lunch. The couscous holds up nicely without getting soggy, and the flavor stays just as good the next day.
The lemon vinaigrette is also a good recipe to have on hand for dressing leafy salads—it pairs especially well with bold greens like arugula or kale.
Ingredients for Lemon Herb Couscous
You will need the following:
- Olive Oil – Use a high-quality extra-virgin olive oil as the base for the dressing and to toast the couscous before cooking.
- Fresh Lemon Juice – Adds clean, vibrant acidity. Add the lemon zest for an extra citrus flavor.
- Creamy Dijon Mustard – Adds tang and helps the dressing emulsify.
- Kosher Salt, Black Pepper, Garlic Powder – These pantry staples round out the dressing without overpowering the lemon and parsley.
- Israeli Couscous (Pearl Couscous) – Larger than traditional couscous, these round pasta pearls stay tender with a chewy texture that holds up well to the dressing.
- Fresh Garlic – Added to the couscous as it toasts to give a warm, aromatic flavor.
- Water – For cooking the couscous.
- Fresh Parsley – Stirred into the dressing and sprinkled over the top for a fresh finish. Chop finely so it distributes evenly.
How to Make Lemon Herb Couscous Salad
STEP ONE: Make the Dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, garlic powder, and chopped parsley until fully blended. Adjust seasoning to taste and set aside.
STEP TWO: Prepare the Couscous. Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add the couscous and cook, stirring frequently, for 1 minute. Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Add water and salt, then bring to a simmer. Reduce to low heat, cover, and cook without stirring for 10 minutes, until the liquid is absorbed and the couscous is al dente. Drain and rinse in cold water.
STEP THREE: Put it Together. Transfer the well-drained couscous to a serving bowl. Add the prepared dressing and toss to coat evenly. Sprinkle with parsley and serve.
Make It Vegan 🌱
This recipe is naturally vegan—no swaps needed.
Storage
- Store leftovers in an airtight container in the refrigerator. Serve chilled or let come to room temperature before serving.
FAQ: Can I use regular couscous?
Yes, but it’s not recommended. Traditional Moroccan couscous cooks differently and has a finer texture. It can be used, but reduce the water and cooking time according to the package instructions, and skip the toasting step. Israeli (pearl) couscous gives the dish more bite and holds the dressing better.
More Side Dishes You’ll Love!
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Lemon Herb Couscous Recipe
Ingredients
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1½ teaspoons creamy Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 1/2 cups Israeli pearl couscous
- 1 teaspoon garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, garlic powder, and chopped parsley until fully blended. Adjust seasoning to taste and set aside.
- Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add the couscous and cook, stirring frequently, for 1 minute. Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Add water and salt, then bring to a simmer. Reduce to low heat, cover, and cook without stirring for 10 minutes, until the liquid is absorbed and the couscous is al dente. Drain and rinse in cold water.
- Transfer the well-drained couscous to a serving bowl. Add the prepared dressing and toss to coat evenly. Sprinkle with parsley and serve.
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