Herbed Israeli Couscous

Lakerdog2's Note:

From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 8

Yield: 4.0 cups

• 2 tablespoons olive oil
• 2 cups israeli couscous
• 4 cups chicken broth or 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• 1 tablespoon tarragon, chopped
• 1 tablespoon rosemary, chopped
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
2. Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
3. Add the herbs and lemon juice. Season with salt and pepper.

Reviews

[kelly in TO]

This was delicious! We loved it and served with lemon olive chicken and pan-fried zucchini. Yum!

[Prrs4me]

I loved this recipe. This was my first time making Israeli Couscous and I loved it. I liked the texture and the flavor and it's super quick to make. Will be making this again.

[Pearcehaus]

This is a great recipe to use, especially when your other menu items have a lot of flavor. We made this, but did not include the Tarragon, as I did not have fresh on hand. The blend of lemon juice and fresh rosemary was wonderful and made the perfect side dish. Would definitely make again and recommend!