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zesty lemon parmesan couscous in a wood bowl with lemon wheels

Zesty Lemon Parmesan Couscous Recipe

A quick, buttery-bright 20-minute pearl couscous side dish bursting with fresh lemon juice, toasted garlic, and melted Parmesan cheese. Made with healthy extra virgin olive oil for a Mediterranean diet twist!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 3
Calories: 220
Ingredients Method

Ingredients
  

  • * 1 tbsp Extra virgin olive oil plus 1 tbsp extra for finishing
  • * 1 tbsp Unsalted butter optional, or use additional olive oil
  • * 2 cloves Garlic finely minced
  • * 1 cup Pearl Israeli couscous, uncooked
  • * 1 1/4 cups Low-sodium vegetable broth or chicken stock
  • * 1/2 tsp Sea salt
  • * 1/4 tsp Ground black pepper
  • * 1/2 cup Freshly grated Parmesan cheese
  • * 1 medium Fresh lemon zested and juiced
  • * 1/4 cup Fresh flat-leaf parsley finely chopped
  • * Lemon wheels for garnish (optional)

Method
 

HEAT FAT & TOAST:
  1. In a medium saucepan, heat 1 tbsp extra virgin olive oil (and optional butter) over medium heat. Add minced garlic and dry pearl couscous. Toast for 2 to 3 minutes, stirring continuously, until couscous becomes golden brown and fragrant.
SIMMER:
  1. Carefully pour in vegetable broth, salt, and black pepper. Stir once, bring to a boil, then turn heat down to low. Cover pot tightly with a lid and simmer for 10 to 12 minutes until broth is completely absorbed.
SEASON & EMULSIFY:
  1. Remove pot from heat. Uncover and immediately add grated Parmesan cheese, 2 tbsp fresh lemon juice, half of the fresh lemon zest, and a final 1 tbsp drizzle of extra virgin olive oil. Stir gently until cheese melts into a light, glossy sauce.
FINISH & SERVE:
  1. Fold in chopped parsley. Spoon into a serving dish and top with remaining lemon zest, extra Parmesan, and optional lemon wheels. Serve warm!