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Lemon-Herb Pearl Couscous with Toasted Almonds

Servings: 6
Ingredients
  • 1 1/2 cups plain, unseasoned pearl couscous (approximately 250 g)
  • 2 cups low-sodium vegetable or chicken stock (475 ml)
  • 2 tbsp extra-virgin olive oil, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp kosher salt, or to taste
  • 1 lemon, zested
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp fresh mint, finely chopped (optional)
  • 1/3 cup sliced almonds, toasted
  • 1/4 tsp freshly ground black pepper
Instructions
  1. 1
    Toast the almonds: Heat a dry skillet over medium heat. Add sliced almonds and toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove and set aside.
  2. 2
    Toast the couscous: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add pearl couscous and stir continuously for 2–3 minutes, until lightly golden and fragrant.
  3. 3
    Add the spices: Add cumin and coriander, stirring for approximately 30 seconds to release their aromas.
  4. 4
    Simmer: Carefully add stock and salt. Bring to a boil, reduce heat to low, cover, and simmer for 10–15 minutes, stirring occasionally, until the couscous is tender and most of the liquid is absorbed. Add a splash of stock or water if needed. Follow package cooking times if different.
  5. 5
    Rest: Remove from heat and let stand, covered, for 3–5 minutes. Fluff gently with a fork.
  6. 6
    Add the aromatics: Stir in remaining 1 tbsp olive oil, lemon zest, lemon juice, parsley, cilantro, mint, and black pepper.
  7. 7
    Finish: Fold in two-thirds of the toasted almonds, reserving the remainder for garnish.
  8. 8
    Serve: Transfer to a serving bowl, garnish with remaining almonds, and serve warm alongside the Moroccan Chicken, Pumpkin & Apricot Tagine.
Read it online: https://wayfarerspantry.com/thepantry/recipe/lemon-herb-pearl-couscous-with-toasted-almonds/