Israeli Couscous


Israeli Couscous

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Starchy Side | Diet: V

Larger than French couscous, Israeli couscous is great served hot, but is also an excellent base for a summer salad. If you have chicken or veggie stock kicking around, you can use that as the cooking liquid in place of water. 

  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups Israeli couscous
  • 2 cups water, or chicken or veggie stock
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • salt 
  • pepper
  • 2 tablespoons minced parsley
  • 1 tablespoon lemon juice
  1. Heat the oil in a heavy bottomed pan over medium heat. 
  2. When the oil is hot, add the couscous, and cook, stirring, until some (but not all) of it has darkened to golden brown, or even a deeper tan.
  3. Add the cooking liquid of your choice, and add the lemon zest, garlic, salt, and pepper.
  4. Bring to a simmer, cover, and reduce the heat to low. 
  5. Cook until the water has been absorbed, and the couscous is tender, about 10 minutes. 
  6. When it's done, add the parsley and lemon juice, and taste for seasoning. Add more salt, pepper, parsley, or lemon juice, as needed.