Lemon Herb Pearl Couscous with Almonds
Chewy toasted pearl couscous tossed with lemon, fresh parsley and mint, golden raisins and crunchy toasted almonds. A bright, make-ahead side that works warm or cold.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 6
Toasting the couscous before adding water gives it a deeper, nuttier flavor. Dress it while it is still slightly warm so it soaks up the lemon. It keeps for 3 days in the fridge, and leftovers make a great lunch with chickpeas or grilled chicken.
Method
-
Toast the almonds in a dry skillet over medium heat for , shaking often, until golden. Transfer to a plate.
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Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the couscous and stir for until lightly golden and nutty smelling.
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Add the water and 1/2 teaspoon salt and bring to a boil. Cover, reduce to a low simmer, and cook until the liquid is absorbed and the couscous is tender. Fluff with a fork and spread on a tray to cool slightly.
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Whisk the extra-virgin olive oil, lemon zest, lemon juice, honey, remaining 1/4 teaspoon salt and the pepper.
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Toss the couscous with the dressing, raisins, parsley, mint and almonds. Taste, adjust the salt and lemon, and top with feta if using.
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