Prep 10 mins
Cook 0 mins
This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind of nuts you like, just toast them in a dry frying pan before you mix them with the rest of the dish.
- Cook the couscous according to package directions.
- Meanwhile, put the coriander and lemon zest in a bowl.
- When the couscous is done, mix it with the coriander and lemon zest.
- Add the olive oil and nuts and mix again.
- Season with salt and pepper.
- Serve immediately or chill if desired.
- Squeeze a little lemon juice over the couscous just before serving.
Oh, this recipe excites me! Reminds me of the other exciting things I think about...like wrinkle fillers and face peels.
this was so good -- i dfdn't have any nuts in the house, but we didn't miss it, except for maybe texture -- it was my dh's first time eating israeli couscous and she is a very finicky eater and she loved it :) -- thanks for sharing.
Yummy! I love the texture of Israeli couscous. I was going to use pine nuts but burned them while toasting :( , so used pumpkin seeds, which worked quite well! Thanks for posting this.