New This Month

Israeli Couscous Pilaf


This couscous can be treated like wild rice as an accompaniment to a main course.

  • Servings: 4

Source: Martha Stewart Living, December/January 1995


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small onion, cut into 1/4-inch dice
  • 3/4 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1 2/3 cups Israeli couscous
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons coarsely chopped flat-leaf parsley


  1. Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.

  2. Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.


If using regular couscous, reduce amount of water to 2 1/4 cups.

Cook's Notes

Israeli couscous is available at Middle Eastern groceries and by mail order.

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