Lemon Israeli Couscous
This pearl-like Israeli couscous is cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.
Ingredients
- 1 tablespoon olive oil
- 1/3 cup finely chopped yellow onion
- 1 1/2 cups Israeli couscous*
- 2 cups homemade chicken stock or top-quality canned chicken broth, or more if needed
- 1 cup frozen petite peas
- 3 tablespoons finely chopped mint leaves
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced flat-leaf parsley leaves
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
- Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it's too dry, add a few tablespoons more stock or water. Originally published July 14, 2009.
Nutrition
Serving: 1portion | Calories: 175kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 223mg | Fiber: 3g | Sugar: 2g