“A nice side dish with fish or chicken.” – April Ferre
Lemon Parmesan Pearl Couscous
Ingredients
- 1 Tablespoon Butter
- 1 Shallot Finely Diced
- Zest of 1 Lemon Divided
- 1 Cup Pearl Couscous
- 1 1/4 Cup Dilute Chicken Stock
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1/4 Cup Parmesan Grated
- 1 Tablespoon Fresh Parsley Chopped
Instructions
- In a Dutch oven, melt butter over medium heat. Sauté shallot until soft. Add half of the lemon zest and sauté 30 seconds more.
- Add couscous and cook, stirring frequently until lightly toasted, do not allow to burn.
- Add chicken stock, salt and pepper. Bring to a boil and then reduce to simmer. Cover and cook 10 minutes.
- Remove from heat and fluff with a fork. Mix in the other half of the lemon zest, Parmesan and parsley.
- Serve topped with extra Parmesan, if desired.
2026 Adapted Recipe – April Ferre – Adapted from Girl and the Kitchen
