Israeli Couscous Pilaf

63 Ratings
  • 5 8
  • 4 12
  • 3 21
  • 2 19
  • 1 3

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

Martha Stewart Living, December/January 1995

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Recipe Summary

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

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

Variations

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

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Reviews (5)

63 Ratings
  • 5 8
  • 4 12
  • 3 21
  • 2 19
  • 1 3
Martha Stewart Member
05/10/2020
Delicious and easy. Would make again. Israeli or pearl couscous is actually a small pasta, invented by Israeli Prime Minister David Ben-Gurion in the 1950s as a rice substitute. Nifty.
Martha Stewart Member
10/07/2017
Excellent Recipe Martha!
Martha Stewart Member
03/15/2016
Excellent Recipe for Israeli Couscous, which is a favorite in beautiful Israel. Thanks for posting
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Martha Stewart Member
10/13/2012
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??
Martha Stewart Member
08/30/2011
Couscous of any kind is not Israeli; it is Moroccan and Palestinian. There is no such thing as Israeli Couscous. Thank you.
Martha Stewart Member
08/30/2011
Couscous of any kind is not Israeli; it is Moroccan and Palestinian. There is no such thing as Israeli Couscous. Thank you.
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