Israeli Couscous With Mint and Lemon
- Reviews 1
Ready In: 30 mins
Serves: 6
Ingredients
- 1 1⁄2 teaspoons coarse salt, plus more for pasta water
- 1 1⁄2 cups israeli couscous or 1 1⁄2 cups pearl couscous
- 5 tablespoons extra virgin olive oil, plus more
- olive oil, for drizzling
- 1⁄4 cup fresh mint leaves, thinly sliced
- 5 scallions, thinly sliced diagonally
- 1⁄3 cup golden raisin
- 3 tablespoons lemon zest, very thinly sliced (2-3 strips)
- 1⁄4 cup pine nuts, toasted
- 2 tablespoons fresh lemon juice
- fresh ground pepper
- 1⁄8 teaspoon red pepper flakes
Directions
- Bring pot of salted water to a boil Add couscous, and cook until al dente, Drain, and drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
- Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.
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