Prep 5 mins
Cook 15 mins
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.
- 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
- 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.
- Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
- Add the herbs and lemon juice. Season with salt and pepper.
Outstanding. I finally have a recipe for Israeli couscous that my whole family likes. Although I tweaked this recipe after the first try, just so that I could have my carbs and meat all in one for 'brown bag' lunches. I turned this into a 'not-so-kosher' Israeli couscous by adding dices honey-baked spiral ham. It's delicious.
This was delicious! We loved it and served with lemon olive chicken and pan-fried zucchini. Yum!
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.