israeli couscous

Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.

Seared Scallops with Israeli Couscous Recipe

¼ cups low-sodium canned or homemade chicken or vegetable broth

whole wheat Israeli couscous

ear corn, kernels removed

salt and black pepper

olive oil, divided

lemon juice lemon

Sun Gold or cherry tomatoes, halved

½ jalapeno, thinly sliced

½ cup picked cilantro leaves, roughly chopped

scallops

Add broth to a 12-inch skillet over high heat and bring to a boil. Add couscous and corn, season to taste with salt and pepper, stir to combine, and reduce heat to a bare simmer. Cover and allow to cook, stirring occasionally, until the excess liquid is absorbed, 8 to 10 minutes. Stir in 1 tablespoon of oil and the lemon juice, cover, and cook for 1 more minute. 

Place the couscous in a serving bowl and combine with scallions, tomatoes, jalapeno, and cilantro. Set aside. 

Pat the scallops dry with a paper towel and then season generously with salt and pepper. In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat until barely smoking. Add the scallops and cook without moving until golden brown on first side, 2 to 3 minutes, flip, and cook until barely cooked through, about 2 minutes longer. Place on top of the couscous mixture and serve immediately. 

A flavorful Moroccan meatball couscous soup. A flavorful broth spiced with Moroccan flavors with meatballs and Israeli couscous. This soup is so warm and comforting. It can be made with ground lamb or beef that is seasoned and baked. The pearl couscous pairs beautifully and makes this soup so rich and flavorful!

Moroccan Meatball Couscous Soup

coriander cumin

EACH: curry powder AND dried thyme

turmeric AND chili powder

EACH: ground cinnamon AND nutmeg

salt and pepper

tomato paste

lb. ground lamb

oz Israeli (pearl) couscous

olive oil

shallots, minced

garlic,

broth

water

mint

Meatballs: Position a rack near the center of the...

Meatballs: Position a rack near the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper, set aside. In a medium bowl, combine the spices, salt, and pepper. Mix with the spoon. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10-12 minutes or until baked through.

Couscous: While meatballs are baking, heat 2 teaspoons of...

Couscous: While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. You'll know it's done when you can smell the toastiness. Add a pinch of salt and 1 3/4 cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed.

Soup: In a large pot or dutch oven,...

Soup: In a large pot or dutch oven, heat the 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and allow to saute for about 1 minute. Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired.

Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein. 

Skillet Chicken With Couscous, Lemon and Halloumi

lemons

halloumi, torn

walnuts (about 1 ounce), toasted and chopped

peeled,

red-pepper flakes

bone-in, skin-on chicken legs

Kosher salt

pearl couscous (7 1/2 ounces)

chicken broth

oregano

parsley leaves

Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.

Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.

Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.

Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.

Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

Delicious and easy lemon Israeli couscous made with just a handful of ingredients and in under 20 minutes!

Lemon Israeli Couscous

Israeli couscous

garlic (finely minced)

chicken stock

lemon

lemon, juiced

green peas

parmesan cheese

Add some olive oil to a large skillet with high sides and heat over medium heat.

Add the garlic and cook for 20 seconds.

Stir in the couscous and lemon zest and cook for an additional 2 minutes.

Pour in the chicken stock, lemon juice, season with salt, cover, and cook for 15 minutes.

Once the couscous is fully cooked through, add the peas and parmesan cheese.

Check for seasoning and garnish with fresh parsley and more parmesan cheese, if desired.

This Israeli couscous recipe is inspired by my family&#039;s favorite white wine pasta. In this recipe, chicken sausage and feta cheese add fantastic flavor to the easy sauce.

Israeli Couscous Recipe with Sausage &amp; Feta

olive oil (divided)

(dry) Israeli couscous ((about 1 2/3 cups))

chicken

garlic

red pepper flakes

dry white wine

feta cheese

pitted Kalamata olives (quartered (about 6 olives))

spinach leaves

parsley

salt

Heat 2 teaspoons olive oil in a medium-sized saucepan set over medium heat. Add the Israeli couscous and cook, stirring constantly, until the couscous starts to brown, 2 to 3 minutes.

Add the water and bring to a boil. Reduce heat until the liquid is simmering, cover and cook until all of the liquid is absorbed, 8 to 10 minutes. Fluff the Israeli couscous with a fork and set aside.

While the couscous cooks, heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray and add the sausage. Cook, stirring occasionally, until the sausage is browned. Transfer to a bowl and set aside.

Reduce the heat to medium. Do NOT wipe out the pan – the browned bits add flavor.

Add the remaining 1 teaspoon olive oil. Add the garlic and red pepper flakes, and cook for 30 seconds. Pour in the white wine. Cook at a rapid simmer for 1 to 2 minutes, scraping the brown bits off of the bottom of the pan with a wooden spatula or spoon.

Stir in the cooked couscous until it’s coated with the wine sauce. Stir in the sausage, feta cheese, olives, spinach and parsley. Stir over the heat until the spinach is lightly wilted.

Season to taste with salt. Serve.

Ptitim are what Israeli's call Israeli or pearled couscous.  They are basically mini pastas that work great in so many ways.  Try this one pot pasta for dinner, everyone will love it.

One Pot Garlicky Ptitim

butter

extra virgin olive oil, such

chili peppers

ptitim (Israeli couscous/pearl couscous)

cherry tomatoes, halved

spinach

parmesan, shredded

salt and freshly cracked black pepper,

Israeli couscous (aka pearl couscous) is a fast and easy side dish! This tiny pasta is irresistible tossed with lemon and olive oil.

Israeli Couscous (Pearl Couscous)

Israeli couscous couscous

water (or broth)

garlic powder

kosher salt

Bring the water to a boil in a large saucepan. 

Add the Israeli couscous, garlic powder and 1/2 teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.

Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes. 

Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and remaining 1/8 teaspoon kosher salt. Serve immediately. Leftovers store up to 1 week; refresh the flavors with an additional pinch of salt and/or drizzle of olive oil. 

Toasted pearl couscous with pistachios and pine nuts, chewy raisins, a hint of cinnamon, and a squeeze of lemon combine in this incredibly flavorful Israeli Couscous dish.

Israeli Couscous

pine nuts

pistachios

barberries

onion

pearl couscous

cinnamon

raisins

Italian parsley

kosher salt (adjust to taste)

Warm the oil in a large deep skillet over medium high heat. Add the pine nuts and pistachios to the skillet. Saute until toasted and fragrant. Remove from the skillet to a plate or small dish. Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.

Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat. Add the barberries, raisins, toasted nuts, parsley, and lemon zest. Stir to combine. Taste and salt as needed. Enjoy!

Tender, chewy, and slightly nutty, pearl couscous (Israeli couscous) is an irresistible side dish that comes together in just a few minutes, with very little effort. Simply toast it in some good extra virgin olive oil and boil it in water or broth on the stove until tender. It’s as easy as that! You can enjoy pearled couscous at room temperature in a salad, or hot, tossed with some pesto or other sauces of your choice.

How to Cook Pearl Couscous (Israeli Couscous)

Extra virgin olive oil

¼ cup chopped fresh parsley, (optional)

lemon, (optional)

Toast the couscous: In a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium-high until just shimmering. Add the pearl couscous and toss around to toast (the couscous pearls should turn a nice golden brown).

Boil the couscous: Boil 1 ½ cups of water and add it to the toasted pearl couscous. Season with kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for about 14 minutes or until the pearl couscous is tender. Remove from the heat.

Season and enjoy! Taste and adjust salt to your liking. To finish, add the parsley and lemon zest (optional), toss and serve.

https://content.jwplatform.com/videos/n1dmxgQb.mp4

Learn how to cook pearl couscous like a pro with my no-fail tutorial!

How to Cook Israeli Couscous (Pearl Couscous)

Use any cooked grain or other small pasta for this refreshing, vibrant, and bittersweet Israeli couscous and tomato number.

Israeli Couscous and Tomato Salad

olive oil,

Tomatoes (click for recipe)

radicchio

red onion, thinly sliced

Use any cooked grain or other small pasta for this bittersweet number.

Bon Appétit

Cook Israeli couscous according to package directions; toss with 2 Tbsp. oil. Meanwhile, prepare grilled tomatoes.

Brush radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5–8 minutes. Let cool; coarsely chop. Toss with tomatoes, onion, and couscous; season with salt and pepper. Serve topped with ricotta, almonds, and parsley and oregano leaves.

A super easy recipe that makes an extraordinarily delicious and nutritious plate of couscous for the whole family! All you need is Israeli couscous, oil and spices.

Instant Pot Israeli Couscous

Harvest Grains Blend (8 ounce)

salt and pepper (to taste)

Place Harvest Grains Blend, oil, chicken broth, salt and pepper in the Instant Pot and stir well.

Close the lid and cook on high pressure for 5 minutes.

When cooking time is complete, do a quick pressure release.

Fluff with a fork and serve :)

https://content.jwplatform.com/videos/ivGXKYX1.mp4

Make the best Instant Pot Israeli Couscous using this video recipe. Full instructions, cooking tips, serving ideas and more for this kid friendly recipe. Easiest Israeli Couscous ever!

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Top 11 israeli couscous recipes from across the web

The most viewed israeli couscous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seared Scallops with Israeli Cousco...

Moroccan Meatball Couscous Soup

Skillet Chicken With Couscous, Lemo...

Lemon Israeli Couscous

Israeli Couscous Recipe with Sausag...

One Pot Garlicky Ptitim

Israeli Couscous (Pearl Couscous)

Israeli Couscous

How to Cook Pearl Couscous (Israeli...

Israeli Couscous and Tomato Salad

Instant Pot Israeli Couscous

The most viewed israeli couscous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine