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.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 3 min

Total 25 min

Ingredients

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

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.