Go Back
Warm pearl couscous with frozen peas and feta finished with lemon and dill
Family Recipe HQ

Pearl Couscous With Frozen Peas, Feta and Lemon

A warm lemony pearl couscous bowl with frozen peas, softened shallot, feta and herbs. Reserve a little cooking water so the dressing stays loose.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 generous lunch portions (or 4 side portions)
Ingredients Equipment Method Notes

Ingredients
  

For the pot
  • 1 cup dry pearl couscous About 170 g
  • 4 cups water Plus more if needed for boiling
  • 1 teaspoon fine salt For the cooking water
  • 2 cups plain frozen peas About 280 g; follow package cooking directions
For the lemon and shallot dressing
  • 2 tablespoons olive oil
  • 1 small shallot Finely diced; about 45 g
  • 1 clove garlic Finely minced
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice Plus a little more to taste
  • 1/4 teaspoon freshly ground black pepper
For the final fold
  • 3 ounces feta About 85 g; broken into small chunks
  • 2 tablespoons chopped fresh dill or parsley
  • up to 1/4 teaspoon additional fine salt Only if needed after tasting

Equipment

  • 1 medium saucepan
  • 1 fine colander
  • 1 small skillet
  • 1 Large mixing bowl
  • 1 Heatproof measuring cup For reserving cooking water

Method
 

Cook and finish the pearl couscous
  1. Wash and dry the lemon, then zest and juice it. Dice the shallot, mince the garlic and chop the herbs. Keep the feta refrigerated while the pasta cooks. Set a heatproof measuring cup beside the stove.
  2. Bring 4 cups water and 1 teaspoon salt to a boil in the saucepan. Stir in the couscous. Keep it at a steady, gentle boil, stirring occasionally. Begin tasting about 2 minutes before the package's suggested finishing time.
  3. While the pasta cooks, warm the olive oil in the skillet over medium-low heat. Add the shallot and cook for 4 to 6 minutes, stirring, until translucent and soft. Add the garlic and cook for about 30 seconds. Remove from the heat before the garlic darkens.
  4. Read the peas' package directions before starting. If the package permits boiling and the couscous has enough cooking time remaining, add the peas, return the water to the boil, then complete the full package-directed cooking time. Otherwise, cook the peas separately by their full package method, drain, and combine them with the cooked couscous. The peas should be fully cooked and hot; the couscous should have no hard center.
  5. Scoop out 1/2 cup cooking water. Drain the couscous and peas well without rinsing. Transfer them to the mixing bowl and add the warm shallot oil, lemon zest, lemon juice and pepper. Toss with 1 tablespoon reserved water.
  6. Let the bowl stand for about 1 minute, then fold in the feta and herbs. Taste a spoonful that includes cheese before adding extra salt. If the pasta looks tight or sticky, add reserved water a teaspoon at a time. Serve warm.

Notes

Timing and doneness: Pearl couscous sizes vary, so use the package timing and taste for a tender, slightly springy center with no dry point. Follow the frozen peas' package cooking directions; cook them separately if they need longer than the pasta's remaining time.
Texture: Drain briefly and add reserved cooking water by the teaspoon so the lemon dressing stays loose without becoming watery. Pause for about 1 minute before folding in feta if you want distinct pieces.
Storage: Refrigerate leftovers promptly in shallow covered containers. Keep the refrigerator at 40°F / 4°C or below, use within 3 days, and reheat to 165°F / 74°C while stirring for even heating.