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
- 2 tablespoons minced parsley
- 1 tablespoon lemon juice
- Heat the oil in a heavy bottomed pan over medium heat.
- 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.
- Add the cooking liquid of your choice, and add the lemon zest, garlic, salt, and pepper.
- Bring to a simmer, cover, and reduce the heat to low.
- Cook until the water has been absorbed, and the couscous is tender, about 10 minutes.
- When it's done, add the parsley and lemon juice, and taste for seasoning. Add more salt, pepper, parsley, or lemon juice, as needed.