This Garlic and Herb Pearl Couscous is a buttery and bright, versatile side dish that comes together quickly for everyday dinners.
We’re a family that needs a carb-y side with just about every meal, whether it’s rice, potatoes, or pasta. Lately, my go-to has been Garlic and Herb Pearl Couscous. It’s quick to make, full of flavor, and pairs well with almost anything. The couscous is toasted in garlic butter until lightly golden, then simmered with water or broth until tender. Fresh herbs and a splash of lemon or vinegar brighten it up, and it tastes just as good warm as it does at room temperature. It’s simple and flexible, which makes it one of my go-to sides to pull together at a moment’s notice.
The bonus is that leftovers make an excellent salad base. I’ll toss it with briny olives, leftover grilled chicken, and a vinaigrette for an easy lunch over the next couple of days...that is, if I have leftovers and my family doesn’t devour the whole dish in one sitting.
About Pearl Couscous
Pearl couscous, also known as Israeli couscous or p’titim, isn’t technically couscous at all, but actually a toasted small pasta, similar to pastina (source: Washington Post for more backstory). Its chewy texture and nutty flavor make it feel like a cross between rice and traditional couscous. At the store, you’ll usually find it labeled as “pearl couscous,” “Israeli couscous,” “couscous pearls,” or sometimes “quick-cooking pearl couscous.” I like picking up the turmeric version (which is what you see in my photos) or the tri-color version for a bit of variety. This recipe will not work with traditional couscous, which cooks very differently.
How to Make It
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Heat garlic butter and olive oil.
Step 2: Add the pearl couscous and cook until toasted.
Step 3: Add the water/broth to the couscous and cook until the liquid is absorbed and the couscous is tender. Let it sit covered for 2 minutes.
Step 4: Uncover and stir in the remaining garlic butter, fresh herbs, and lemon juice.
If you make this Garlic and Herb Pearl Couscous recipe, be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
Full Recipe
Garlic and Herb Pearl Couscous
Description
This Garlic and Herb Pearl Couscous is a buttery and bright, versatile side dish that comes together quickly for everyday dinners.
Ingredients
- 4 tablespoons garlic butter, divided
- 1 tablespoon olive oil
- 2 cups pearled couscous
- 2-½ cups water or broth (see note)
- 1-½ teaspoons coarse kosher salt, plus more to taste (see note)
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chives
- 2 teaspoons fresh lemon juice or red wine vinegar, plus more to taste
Instructions
- In a medium saucepan, combine 1 tablespoon of the garlic butter and the olive oil. Cook over medium heat until the butter is melted. Add the couscous and cook, stirring often, until lightly toasted and fragrant, 2 to 3 minutes.
- To the pot, add the water or broth and salt and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and continue to cook until the liquid is absorbed and the couscous is tender, about 10 minutes.
- Remove from the heat and let sit, covered, for 2 minutes. Uncover and stir in the remaining 3 tablespoons garlic butter, basil, chives, and lemon juice. Taste and adjust seasoning, adding more salt or lemon juice as needed.
Notes
Pearl couscous, also called Israeli couscous, actually isn't couscous but instead it's a toasted pasta with a chewy texture similar to rice. Look for it labeled as “pearl couscous,” “Israeli couscous,” “couscous pearls,” or “quick-cooking pearl couscous.” This recipe will not work with traditional couscous. I like this turmeric couscous or this tri-color pearl couscous.
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