This pearl-like Israeli couscous is cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, easy side dish.
Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture. Also known as Middle Eastern couscous, Israeli couscous has larger, pearl-like balls that cook up with a chewy texture that is similar to pasta.–Renée Behnke
Lemon Israeli Couscous
- Quick Glance
- 20 M
- 40 M
- Makes 8 servings
IngredientsEmail Grocery List
- This is my favorite accompaniment to Lamb Shanks Tagine with Preserved Lemon though its bright, lemony-minty flavor would also be delicious alongside Halibut with Nut Crust and Apple Vinaigrette.
- Do-Ahead Tips
- The couscous continues to absorb liquid after cooking, so will be at its best made not more than an hour in advance. You may need to add a little more stock or water to keep it from clumping together. Reheat gently over low heat before serving.
Recipe Testers Reviews
Though this was a simple recipe, I was still impressed. It retains all of the flavors of couscous, is moist, and has a nice chew. Cooking it in chicken broth definitely adds flavor, and the peas and parsley give it a nice sprinkle of color. At first, I thought it was a bit too soupy, but after letting it sit in the pot for a few minutes, the couscous absorbed the liquid and became just right. My only gripe is that eight servings yields very small portions. I really like that it’s not a finicky recipe—once you get the hang of the ingredients, you can pretty much eyeball the amounts to taste.
There’s nothing I’d change about this recipe. I loved the pasta-like texture of the Israeli couscous. The flavors of the mint, lemon, and parsley melded beautifully and were in perfect balance. This held up well as a leftover side dish for the next evening’s dinner (with grilled salmon and sautéed zucchini). Be sure to make your own stock, or, if short on time, use a high-quality, store-bought stock or broth. The quality of your stock will definitely affect the flavor of this dish.
You’ll cook this dish only once before you’ll be making it with your eyes closed. I followed the recipe exactly as written, and it came out just wonderful. “Looks can be deceiving” is right: There’s more flavor here than meets the eye. The sharp lemon juice is great against the sweet peas, and the lemon zest and mint provide an irresistible aroma. It’s a wonderful side for almost any dish.
Aroma. Texture. Taste. These three elements combined to make a wonderful side dish. I didn’t make any changes to the recipe, and in the future, the only thing I’d do differently is double it. While simmering, the aroma sets the stage for what’s to come. I had to stop myself from lifting the lid and having a small sample. Mint can be overpowering at times, and the lemon seems to offset this, giving a bright, fresh flavor. A rich chicken stock also adds a great deal of depth to the finished dish. I like the way the Israeli couscous sort of “pops” when you bite into it. I was afraid that the leftovers would stick together in a big clump, but they didn’t—even the next day, the couscous had a nice texture, and the peas gave a subtle sweetness that I noticed even more. I can’t wait to try this with fish.
This Lemon Israeli Couscous is amazing. I’ve never had this type of couscous before, but rest assured, I’ll be eating it more often. There’s an addictive flavour that’s not quite pasta, not quite couscous, and not really risotto, but the ideas are all there. There’s an alluring, almost whole-grain bread nuance to the couscous grains. The lemon definitely keeps things bright, and the mint and peas give it a garden-fresh flavour. It’s an excellent side for any type of lamb
Israeli couscous is a fun grain with a great mouthfeel. This is a vibrant dish that pairs wonderfully with rich salmon. It has a strong lemon flavor—but that’s the point. I highly recommend making this recipe as is before tweaking it to personal preference or the strength of your ingredients. For me, the couscous cooked faster than the 12 to 14 minutes the recipe stated: It was tender after only 10 minutes.