This Lemon-Herb Couscous is light, fresh, and comes together in just minutes. I love how the bright flavors of lemon and herbs transform the fluffy couscous into a side dish that feels elegant yet effortless. It’s the perfect recipe when I want something simple but satisfying, and it pairs beautifully with almost any protein or can stand alone as a refreshing vegetarian option.

Why You’ll Love This Recipe

I like this recipe because it’s quick, versatile, and always a crowd-pleaser. In under 15 minutes, I can have a side dish that feels fresh and vibrant without spending much time in the kitchen. I appreciate that it’s customizable too—I can keep it simple with just lemon and herbs, or I can dress it up with nuts, fruit, or cheese when I want more flair. It also travels well, making it a favorite for picnics, potlucks, or even my desk lunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup water

• 2 tablespoons extra-virgin olive oil

• 1/2 teaspoon kosher salt

• 1 cup Moroccan couscous (the tiny couscous, not Israeli pearl couscous)

• 2 scallions, finely chopped

• 1/2 packed cup fresh Italian parsley, finely chopped

• 1/4 packed cup fresh basil, finely chopped

• 1 teaspoon freshly grated lemon zest

• Juice of half a lemon, plus extra to taste

• Freshly ground black pepper to taste

Directions

1. I combine the water, 1 tablespoon of olive oil, and salt in a medium saucepan and bring it to a boil.

2. I remove the pan from the heat, stir in the couscous, cover, and let it sit for 5 minutes.

3. I fluff the couscous with a fork, then transfer it to a medium bowl and let it cool slightly.

4. I add scallions, parsley, basil, the remaining olive oil, lemon zest, and lemon juice.

5. I toss everything together, season with black pepper, and adjust with extra salt or lemon juice before serving.

Servings And Timing

This recipe makes 4 side servings. It takes about 10 minutes to prep and 5 minutes to cook, for a total of 15 minutes.

Variations

I like switching things up by adding different mix-ins. Sometimes I stir in toasted almonds or pistachios for crunch. Other times I add sweetness with dried apricots, golden raisins, or fresh citrus segments. For a more salad-like dish, I’ll fold in finely chopped greens like spinach or arugula. I also enjoy crumbled feta or goat cheese for creaminess. If I want to change up the herbs, mint, cilantro, or chives work beautifully too. For a gluten-free option, I replace couscous with quinoa.

Storage/Reheating

I store leftover couscous in an airtight container in the refrigerator for up to 3 days. When I reheat it, I either microwave it gently with a splash of water or enjoy it cold or at room temperature—it’s just as good that way.

FAQs

1. Can I make this recipe ahead of time?

Yes, I often make it a few hours in advance. It holds up well at room temperature and even better after the flavors have had time to meld.

2. Can I use Israeli couscous instead of Moroccan couscous?

I can, but the texture and cooking time will be different. Israeli couscous needs to be simmered for about 10 minutes, whereas Moroccan couscous only needs to steam.

3. What proteins go best with this couscous?

I like pairing it with grilled chicken, roasted fish, or lamb kofta, but it really works alongside almost any simple protein.

4. How do I keep the couscous from clumping together?

I always fluff it well with a fork right after steaming. Adding a drizzle of olive oil also helps keep the grains separated.

5. Can I freeze this couscous?

I don’t recommend freezing it because the texture changes and becomes mushy when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Conclusion

This Lemon-Herb Couscous is one of my favorite quick sides because it’s fresh, flexible, and always satisfying. I love that I can enjoy it warm or at room temperature, keep it simple or dress it up, and rely on it as a go-to for everyday meals or gatherings. It’s the kind of recipe I return to again and again because it never fails to impress with so little effort.