Israeli Couscous Recipe

Toast couscous

Heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter stops foaming, add 1 1/2 cups Israeli couscous and toast, stirring frequently, until pearls are golden and fragrant, about 4–5 minutes.

Add broth and simmer

Carefully pour in 2 1/4 cups low-sodium chicken or vegetable broth (it may sputter), add 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer until couscous is tender and liquid is absorbed, about 10–12 minutes.

Remove from heat and let stand, covered, for 5 minutes to steam. Fluff gently with a fork to separate the pearls.

Sauté aromatics

While couscous cooks, heat a medium skillet over medium heat with 1 teaspoon olive oil (or use same pan before toasting if preferred). Add 1/2 cup finely diced yellow onion and a pinch of salt. Sauté, stirring, until translucent, 4–5 minutes.

Add vegetables and garlic

Add 1/2 cup small-diced carrot and 1/2 cup diced red bell pepper to the skillet. Cook, stirring occasionally, until vegetables are just tender, 4–6 minutes. Stir in 2 tsp minced garlic and cook 30–45 seconds more until fragrant. If using 1/2 cup thawed peas, stir them in at the end and warm through for 1 minute.

Season vegetables with a small pinch of salt and a few grinds of black pepper to taste.

Combine couscous and vegetables

Add the fluffed couscous to the skillet with the sautéed vegetables (or transfer vegetables to the saucepan). Toss to combine over low heat for 1–2 minutes so flavors meld.

Brighten and finish

Remove from heat. Stir in 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1/4 cup chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.

Garnish and serve

Transfer to a serving bowl and sprinkle 2 tablespoons toasted pine nuts or slivered almonds on top if using. Serve warm or at room temperature.