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Israeli Couscous Pilaf

61

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

  • Servings: 4

Source: Martha Stewart Living, December/January 1995

Ingredients

  • 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

Directions

  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.

Variations

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.

Reviews Add a comment

  • nsobgynaolcom
    15 MAR, 2016
    Excellent Recipe for Israeli Couscous, which is a favorite in beautiful Israel. Thanks for posting
    Reply
  • Samsteryo
    13 OCT, 2012
    I tried with using Chicken Stock and it was great! Definitely will add this one to my short list of sides. BTW Seamcraft, go to Wikipedia look at the origins - it's essentially also a wheat based product so does it really matter??
    Reply
  • seamcraft
    30 AUG, 2011
    Couscous of any kind is not Israeli; it is Moroccan and Palestinian. There is no such thing as Israeli Couscous. Thank you.
    Reply
  • seamcraft
    30 AUG, 2011
    Couscous of any kind is not Israeli; it is Moroccan and Palestinian. There is no such thing as Israeli Couscous. Thank you.
    Reply