Zesty Lemon Parmesan Couscous Recipe
A bright, citrusy, and savory couscous dish made with lemon zest, juice, olive oil, Parmesan, and fresh herbs. This versatile side is fast, fresh, and full of flavor—perfect for weeknights, meal prep, or Mediterranean-inspired spreads.
Equipment
- Medium saucepan with lid
- Citrus zester or microplane
- Fine grater
- Fork or spatula
- Optional: skillet for toasting nuts or garlic
Ingredients
- 1 cup couscous (regular/Moroccan or pearl/Israeli)
- 1 cup water or broth (for regular), or 1.5–1.75 cups for pearl couscous
- 1 tablespoon olive oil or unsalted butter
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons chopped parsley (or basil/chives)
- Salt and black pepper, to taste
Optional Add-ins:
- ¼ cup toasted pine nuts
- 1 garlic clove, minced
- ½ cup roasted vegetables (zucchini, bell peppers, etc.)
- ½ cup chickpeas or white beans
Instructions
Cook the couscous:
- Bring water or broth to a boil. Add olive oil or butter.
- Stir in couscous, cover, and remove from heat (for regular) or simmer 10 minutes (for pearl couscous) until liquid is absorbed.
Fluff and cool slightly:
- Remove from heat. Fluff with a fork to separate grains. Let cool for 1–2 minutes.
Flavor it:
- Add lemon zest, lemon juice, and Parmesan. Stir to combine.
Finish and serve:
- Mix in herbs. Season with salt and pepper to taste.
- Add optional toppings like pine nuts or chickpeas.
- Serve warm, at room temperature, or chilled.
Notes
- Liquid Ratio: 1:1 for regular couscous, 1.5–1.75:1 for pearl couscous.
- Cheese Tip: Stir in Parmesan off heat to avoid graininess.
- Lemon Tip: Zest your lemon before juicing for maximum flavor.
- Storage: Refrigerate leftovers up to 5 days. Refresh with lemon juice and herbs before serving.
- Gluten-Free Option: Substitute quinoa or millet in place of couscous.