Israeli Couscous Recipe

Name: Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 2 cups Israeli couscous; Extra-virgin olive oil; 3 cloves garlic, smashed; Pinch crushed red pepper flakes; 1/2 cup sliced almonds, toasted; 1 cup chicken stock; 1 cup pomegranate seeds; 1/2 cup dried apricots, cut into 1/2-inch dice; 4 scallions, white and green parts, cut thin on the bias

Servings: persons

Kosher salt
2 cups Israeli couscous
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1/2 cup sliced almonds, toasted
1 cup chicken stock
1 cup pomegranate seeds
1/2 cup dried apricots, cut into 1/2-inch dice
4 scallions, white and green parts, cut thin on the bias

1
Bring a small pot of well-salted water to a boil over high heat.
2
Add the Israeli couscous and cook until cooked through, 6 to 7 minutes.
3
Strain from the water and reserve.
4
Coat a large saute pan with olive oil.
5
Add the garlic and crushed red pepper and bring to high heat.
6
After a few minutes, add the almonds to toast them in the oil.
7
When the garlic is golden and very aromatic, remove it from the pan and discard it.
8
Add the cooked couscous and chicken stock.
9
Season with salt and cook until the stock has reduced by half.
10
Add the pomegranate seeds, apricots, and scallions.
11
Stir to combine and taste to make sure it is delicious.
12
Serve hot or at room temperature.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt, 2 cups Israeli couscous, Extra-virgin olive oil, 3 cloves garlic, smashed, and more.

Yes, Israeli Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Couscous

How did you like this recipe?

Frequently Asked Questions