New This Month

Israeli Couscous with Mint and Lemon


This confetti-like pasta salad is studded with raisins, pine nuts, and scallions.

  • Servings: 6

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.

Reviews Add a comment

  • bonoca
    26 MAY, 2014
    Made this recipe and it was a huge hit. Tasted even better the next day. Didn't have pine nuts, so I used a fabulous toasted nut mixture purchased at the Machane Yehuda market in Jerusalem. Served the nuts on the side so they didn't get soggy. Will definitely be making again and again.
  • CorinneCooks
    15 SEP, 2012
    I have made this several times for BBQs and summer parties, and it's always a hit. I prefer to use Craisins rather than golden raisins. They make the salad more colorful and add a nice flavor.
  • AdMom
    28 AUG, 2010
    Absolutely deliciious! I make it at least once a week and take it to pot lucks where it gets rave reviews.
  • EttyD
    10 JUL, 2010
    the best catering for Israeli Delicious food in Northwest suburbs of Chicago is - Their Falafel party is Yammi !
  • Ecco
    26 MAY, 2009
    Moroccan couscous is a different food item despite the use of the same name. This comment is from someone who is making some kind of political statement regarding the Arab-Israeli conflict. From a food point of view, the comment is inaccurate. From the political point of view, the comment does not belong here on Martha Stewart's website.
  • redwinemom
    28 JUL, 2008
    The Israeli variant is about twice the diameter and made of hard wheat instead of regular couscous wihich is semolina. This larger type is packaged in the stores as "Israeli Cousous".