Food & Cooking Recipes Ingredients Pasta and Grains Citrus-Infused Israeli Couscous with Mint Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 4, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots. Ingredients 1 tablespoon olive oil 1 shallot, finely chopped 1 cup Israeli couscous 1 ½ cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 tablespoons freshly squeezed lemon juice 1 tablespoon lemon zest 2 teaspoons chopped fresh mint Salt and freshly ground black pepper Directions In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until translucent but not browned, 3 to 5 minutes. Add couscous; stir to coat with oil. Add stock, cover, reduce heat to low, and cook, stirring occasionally, until couscous is soft and all liquid has been absorbed, about 15 minutes. Remove couscous from heat; stir in lemon juice, lemon zest, and mint. Season to taste with salt and pepper, and serve. Cook's Notes Israeli couscous has round grains about the size of small peas. If you use smaller-grained couscous, shorten the cooking time. Rate it Print