This makes an easy side dish to any meat, fish or top with grilled veggies. Use Israeli couscous to make a cold salad with leftovers.
CITRUS & HERB ISRAELI COUSCOUS
Cook Time
10 mins
 

Easy side dish to add to any meat, fish or top with grilled veggies. Israeli couscous can also be used cold as a salad.

Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: easy meal, pasta, side dish, vegetarian
Servings: 2 servings
Author: Lena Gladstone
Ingredients
  • 1 cup Israeli couscous
  • 1/2 tbsp olive oil
  • 1 1/2 cup water or stock, I used chicken stock
  • 1/2-1 full lemon, juiced, depends how lemony you want it
  • 1/4 cup fresh herbs, I used cilantro
  • 1 tsp unsalted butter
  • sea salt, to taste if needed
Instructions
  1. Heat 1/2 tbsp of olive oil in a taller saucepan. Add couscous and stir for 2 minutes to toast it a little. Add 1 1/2 cups of water or stock and butter, salt if using water and taste liquid if salt is needed. Cover saucepan and simmer for 8-10 minutes. Stir occasionally.

  2. Remove from heat once all liquid is reduced. Add in half a lemon, if you want more citrus flavor, add full lemon. Add in chopped herbs that you like most. I used cilantro. A combo of mint, parsley and cilantro would be great too.

Recipe Notes

Serves 2 as a meal in its own right, or 4 as a side dish.