Side Dish: United States – Lemon-Mint Pearl Couscous Pilaf
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 cup (180 g) pearl (Israeli) couscous 1 1 / 4 cups (300 ml) low-sodium vegetable broth (or water) 1 lemon, zested and juiced 2 tbsp (30 ml) extra-virgin olive oil 1 / 3 cup (35 g) sliced almonds, toasted 2 tbsp (30 ml) chopped fresh mint 2 tbsp (30 ml) chopped fresh parsley 2 scallions, thinly sliced 1 / 4 tsp (1.25 ml) ground coriander 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste
Show original ingredient measurements
1 cup (180 g) pearl (Israeli) couscous 1 1 / 4 cups (300 ml) low-sodium vegetable broth (or water) 1 lemon, zested and juiced 2 tbsp (30 ml) extra-virgin olive oil 1 / 3 cup (35 g) sliced almonds, toasted 2 tbsp chopped fresh mint 2 tbsp chopped fresh parsley 2 scallions, thinly sliced 1 / 4 tsp ground coriander 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Heat 1 tablespoon (15 ml) olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring, until lightly golden, 3 to 4 minutes. Pour in the vegetable broth, add the salt and ground coriander, and bring to a boil. Reduce heat to low, cover, and simmer until tender and the liquid is absorbed, 8 to 10 minutes. Remove from heat, uncover, and fluff with a fork. Let sit 3 minutes to release steam. Stir in the lemon zest, lemon juice, and remaining 1 tablespoon (15 ml) olive oil. Fold in the mint, parsley, scallions, and toasted almonds. Season with black pepper and adjust salt or lemon to taste. Serve warm or at room temperature alongside the roasted vegetable medley.
Show original instructions
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring, until lightly golden, 3 to 4 minutes. Pour in the vegetable broth, add the salt and ground coriander, and bring to a boil. Reduce heat to low, cover, and simmer until tender and the liquid is absorbed, 8 to 10 minutes. Remove from heat, uncover, and fluff with a fork. Let sit 3 minutes to release steam. Stir in the lemon zest, lemon juice, and remaining 1 tablespoon olive oil. Fold in the mint, parsley, scallions, and toasted almonds. Season with black pepper and adjust salt or lemon to taste. Serve warm or at room temperature alongside the roasted vegetable medley.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.