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CITRUS AND 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.