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Recipes Side Dish Israeli Couscous
Israeli Couscous E-mail
Written by mdejoseph   
Sunday, 17 May 2009 05:00

I personally do not like couscous. It’s grainyness never goes unnoticed by my texture troubled tongue :o) One day I stumbled upon "Mid-Eastern Couscous" which is also, more commonly, known as Israeli couscous. The grains are larger and denser. It’s healthier than pasta, stretches more, absorbs flavors more and the additions are endless. Here’s what I came up with!

Israeli Couscous


  • 2 teaspoons butter
  • 2 1/4 cups pearl (Israeli) couscous (12 oz)
  • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 1 cup water
  • 1/4 teaspoon salt
  • 4 garlic cloves, peeled
  • 2 tablespoons fresh parsley
  • 1/2 one lemon zested
  • 2 teaspoons fresh lemon juice
  • 1/4 cup parmagiano reggiano cheese, grated
  • 1 tablespoon olive oil
  • 1 cup grape tomatoes
  • salt and pepper to taste


  1. Preheat the oven to 350.
  2. On a small pan pour the olive oil and arrange the garlic cloves and the grape tomatoes.
  3. Roast until tomatoes start to burst. About 15-20 mins.
  4. Keep an eye on the garlic, dark pans will burn it, light pans will keep it raw. You want it roasted well and easily mashable.
  5. Meanwhile on the stove melt the butter and toast the couscous until golden brown almost all over. Keep a close eye on it.
  6. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes.
  7. Mash garlic cloves to a paste.
  8. Remove from heat, add the mashed garlic and let stand, covered, 10 minutes.
  9. Add the tomatoes and olive oil, stir.
  10. Toss in parsley, zest and the lemon juice.
  11. Let sit for 5 mins off the heat.
  12. Toss parmigiano and serve.

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