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Israeli Couscous

30 min • 4 servings •
Andrew Sachs

30 min •     4 servings•

Andrew Sachs

Warm Israeli couscous salad with diced tomatoes and fresh parsley in a white bowl on a kitchen counter near stovetop and cutting board.

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.

Ready

  • 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

    • Set

  • Skillet, large with top

    • Go!

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

    • Recommendations

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

    couscous Israeli Mediterranean vegan vegetarian

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