The Best Lemon and Mint Couscous Recipe

As the season shifts into fall, it’s the perfect time to explore new, comforting flavors that pair effortlessly with your favorite wines. This spicy lemon and mint couscous recipe offers a fresh twist on a classic side, combining bright citrus and fragrant herbs for a dish that’s both simple and satisfying. Knowing how to make couscous the right way ensures a fluffy, flavorful base that complements a variety of meals.
This dish is as easy as boiling water and stirring ingredients, making it the perfect pick for a dinner party. Wow your guests with an addictive, delicious side that doesn’t tie you to the kitchen, and enjoy time sipping your favorite La Crema wines instead!

But First, What is Couscous? 

Couscous is a tiny, granule-like pasta made from semolina wheat, popular across North African and Mediterranean cuisines. It’s known for being quick and easy to prepare, making it a staple in many kitchens around the world. Couscous serves as a versatile base that can be paired with everything from rich stews and roasted vegetables to fresh herbs and bright citrus flavors. 

Wait, what is couscous made of? Often confused with a grain, couscous is actually a form of pasta, but its light, fluffy texture when cooked gives it the feel of rice or other grains. This makes it an ideal side dish or salad ingredient, especially when you want something that’s both hearty and delicate. 

Whether served warm or chilled, couscous offers a subtle, slightly nutty flavor that perfectly absorbs whatever seasonings or dressings it’s paired with—making it a fantastic canvas for recipes like this spicy lemon and mint couscous. 

Why Pearl Couscous Is the Perfect Choice for This Recipe 

This recipe calls specifically for pearl couscous—also known as Israeli couscous—which is larger and chewier than the tiny, traditional couscous most people are familiar with. Its size and texture make it ideal for soaking up the bright lemon, fresh mint, and spicy kick in this dish. 

If your grocery store only stocks the smaller couscous varieties, check the kosher or ethnic food aisle for pearl couscous—it’s often found there. If you can’t find pearl couscous, orzo pasta makes a great substitute thanks to its similar shape and texture. Just avoid using regular tiny couscous here, as it won’t hold up as well and will change the dish’s texture. 

How to Cook Couscous for the Perfect Texture

Cooking couscous varies depending on the type you choose, so it’s important to adjust your technique accordingly. 

For the fine, traditional couscous often used in North African dishes, the method is simple: bring water or broth to a boil, then pour it over the couscous in a covered bowl. Let it steam off the heat for about 5 minutes, then fluff gently with a fork. This creates a light, fluffy texture that’s perfect for soaking up sauces and spices. 

Pearl couscous (Israeli couscous), on the other hand, cooks more like pasta. Boil it in salted water for 7 to 8 minutes until tender but still slightly chewy. Once drained, tossing it with a little olive oil helps keep the grains separate and adds a touch of richness. This method brings out its subtly nutty flavor and chewy bite—ideal for a hearty, flavorful side like this spicy lemon and mint version. 

I’m also sharing my own version of the most surprisingly delicious way to roast a chicken: Curried Chicken in Milk, over on Sweet C’s Designs.

Come find out why this unique preparation makes the most flavorful, juicy chicken ever- the perfect pair with some La Crema Chardonnay! It sounds weird- but you’re actually cooking chicken in milk. You’ll be shocked how delicious this odd preparation is!

Wine Pairing with Couscous 

For this spicy lemon and mint couscous, La Crema’s Sonoma Coast Chardonnay is an ideal match. Known for its bright citrus and crisp acidity, this Chardonnay highlights the zesty lemon and fresh herbs in the dish. Its balanced oak influence helps soften the heat from the red pepper flakes, creating a harmonious pairing that’s both refreshing and satisfying. 

If red wine is more your style, La Crema’s Sonoma Coast Pinot Noir offers a wonderful contrast. With its bright red fruit flavors, silky tannins, and subtle earthiness, this Pinot Noir complements the mint and pine nuts while standing up gently to the dish’s spice. Served slightly chilled, it’s a versatile choice that brings depth without overpowering the delicate flavors of the couscous. 

Together, these two La Crema wines bring out the best in this easy, flavorful couscous recipe—perfect for cozy nights in or entertaining friends with a glass in hand. 

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