Description

This Garlic and Herb Pearl Couscous is a buttery and bright, versatile side dish that comes together quickly for everyday dinners.

Ingredients

Units Scale

4 tablespoons garlic butter, divided
1 tablespoon olive oil
2 cups pearled couscous
2-1/2 cups water or broth (see note)
1-1/2 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

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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.