My Lentil Pearl Couscous recipe is simple yet satisfying. The citrus, shallot, and mint vinaigrette is super flavorful and makes this dish great for pairing with seafood, chicken, and plant-based proteins.
Years ago, I discovered the magic of instant couscous! As a young wife and mom, and a rather novice cook at the time, I found great joy in whipping up a special dinner that we could all enjoy. Of course, my daughter was a toddler at the time, but she would have small bites of whatever we made, provided it wasn’t spicy. Then, I discovered pearl couscous. Can I say how much I loved the mouthfeel of these little round morsels? I think my little one felt the same way! I began experimenting with different ways to flavor it, and landed on this winning combination. The mint, shallot, and lemon dressing is herbaceous and fresh, and I added lentils for an extra boost of protein. I’ve made this lentil pearl couscous for years, and my family thoroughly enjoys it!
Why This Recipe Works
- Balanced flavors: The nuttiness of the pearl couscous pairs perfectly with the bright flavors of the lemon and the subtle sweetness of honey to create the perfect balance of flavors.
- It’s easy to make: This side dish is ready in 20-25 minutes, making it great option for quick weeknight dinners or make-ahead meals.
- It’s versatile: This pearl couscous dish can be served alongside grilled chicken, steaks, and seafood or the base for a satisfying meatless meal.
Ingredients
- Pearl couscous
- Chicken broth (or vegetable broth)
- Salt and black pepper
- Dry lentils (yellow or red cook quickly)
- Extra virgin olive oil
- Fresh lemon juice
- Fresh mint, finely chopped
- Minced shallots
- Dijon mustard (sub with stone ground)
- Honey (sub with real maple syrup)
How to Make Lentil Pearl Couscous
This recipe requires two easy steps: cooking the couscous and lentil mixture and preparing the vinaigrette. Please be aware that some varieties, like green or brown lentils, can take longer to cook. For that reason, I recommend using yellow or red lentils for a faster cooking time.
Cook the Couscous and Lentils
- Toast the couscous: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the pearl couscous and toast for 1 minute, stirring frequently.
- Add remaining ingredients: Stir in the chicken broth, lentils, and salt. Bring to a boil, then quickly reduce heat to medium-low.
- Simmer for about 15 minutes until the pearl couscous and lentils are tender, and most of the liquid has absorbed.
- Rest it: Remove the saucepan from heat and let it rest, covered, for 5 minutes.
- Fluff the couscous mixture with a fork, and set aside.
Prepare the Lemon-Shallot Vinaigrette
- Whisk the olive oil, lemon juice, minced shallots, Dijon mustard, honey, and chopped mint in a small bowl.
- Season with salt and pepper to taste. Adjust ingredients as needed.
Assemble Your Lentil Pearl Couscous
- Pour the vinaigrette over the warm couscous and lentils.
- Gently toss to coat evenly.
- Taste and adjust seasoning as needed.
- Garnish with mint leaves and serve warm with your favorite main proteins or vegetables.
- Please note that you can chill the couscous in the refrigerator and serve it cold. This is a great option for hot summer days!
Recipe Tips
- Toasting the couscous before cooking enhances its nuttiness and can transform this side dish from good to phenomenal!
- Using fresh lemon juice! Bottled lemon juice has a strong flavor that can overwhelm the dish. Fresh squeezed lemon juice will impart a bright, citrusy note to the overall dish.
- Adjust the vinaigrette ingredients to suit your tastes.
- For vegetarians, swap out the chicken broth for vegetable broth.
- A gluten-free option is available! Did you know that you can purchase gluten-free pearl couscous? While it is a great substitute for those adhering to a gluten-free diet, it will cook differently. Follow the directions on the package for best results.
More Recipes to Enjoy!
Lentil Pearl Couscous
Ingredients
- 1 1/2 cups pearl couscous
- 2 1/4 cups chicken broth
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 tablespoons dry lentils yellow or red cook quickly
- Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh mint finely chopped
- 2 teaspoons minced shallots
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a saucepan over medium heat.
- Add the pearl couscous and toast for 1 minute, stirring frequently.
- Stir in the chicken broth, lentils, and salt. Bring to a boil, then quickly reduce heat to medium-low.
- Simmer for about 15 minutes until the pearl couscous and lentils are tender, and most of the liquid has absorbed.
- Remove the saucepan from heat and let it rest, covered, for 5 minutes.
- After that time, fluff the couscous mixture with a fork.
- Whisk the olive oil, lemon juice, minced shallots, Dijon mustard, honey, and chopped mint in a small bowl.
- Season with salt and pepper to taste. Adjust ingredients as needed.
- Pour the vinaigrette over the warm couscous and lentils.
- Gently toss to coat evenly.
- Taste and adjust seasoning as needed.
- Garnish with mint leaves and serve with your favorite main proteins or veg.
- Store leftovers in an airtight container in the refrigerator up 3-4 days.
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