home

Recipe

Israeli Couscous

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

    Sharing is Caring

    Check out some of our stories!

    Discover Stories