Israeli Couscous

Here’s a great side that compliments many a main course. I’m in love with this toasted couscous because of it’s flavor and size. Israeli couscous is larger than regular couscous and has a firmer texture and stronger flavor — you can really taste the pasta. I jazz it up with tomato, onion and mint and I encourage you to improvise to suit your tastes.


  • 1 bag of Israeli Couscous (8.8 oz/ 250g)
  • ½ onion
  • 1 clove of garlic, crushed
  • a few dashes of olive oil
  • 1 tomato, cubed
  • a few healthy pinches of fresh basil, chopped
  • a few healthy pinches of fresh mint
  • 2 cups boiling water
  • Salt and pepper, to taste


  • Skillet, large with top


  1. Saute the onion and garlic in oil over a medium heat until the onion turns tender and translucent. (about 8 minutes).
  2. Add the cubed tomatoes and stir. (about two minutes)
  3. Add a few more dashes of olive oil and when hot add the couscous. Stir well.
  4. Pour in 2 cups boiling water and reduce heat to a simmer.
  5. Stir until couscous is tender about (ten minutes)
  6. Add basil, mint, salt and pepper to taste.
  7. Serve immediately.

What you should know

This takes about ten or fifteen minutes to make and is not as difficult as my directions make it sound.

Re: Israeli Couscous

Re: Israeli Couscous

I am big fan of Israeli couscous. It tastes better than the smaller varieties. I like to make mine with chicken or vegetable stock. This gives a nice layer of flavor.