Israeli Couscous with Mint and Lemon

A confetti-like Israeli couscous salad.

  • Servings: 6
Israeli Couscous with Mint and Lemon

Source: Martha Stewart Living, September 2007


  • 1 1/2 teaspoons coarse salt, plus more for pasta water
  • 8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo)
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup fresh mint leaves, thinly sliced
  • 5 scallions, thinly sliced diagonally
  • 1/3 cup golden raisins
  • 3 tablespoons very thinly sliced lemon zest (2 to 3 strips)
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper, to taste
  • 1/8 teaspoon red-pepper flakes


  1. Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.

  2. Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.


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