Food & Wine Editor
Crazy For Israeli Couscous
Pack some springtime flavor into fluffy Israeli couscous.
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Couscous, the grain so nice they named it twice! Oy, a corny joke, but also quite accurate when it comes to Israeli couscous. As I learned from Sam Talbot on GMC Trade Secrets, Israeli couscous is smaller than ordinary couscous and therefore less granie, and quicker to cook. What’s nice about this recipe is it packs in a lot of great spices and flavors thanks to the dried coconut, pine nuts, onion, lemon and garlic. A perfect dish to welcome springtime.

Serves: 4
Prep time: 5 mins
Total Time: 30 mins
Per serving: 459 calories, 11g protein, 38g carbohydrates, 16g total fat (2 g saturated), 0mg (cholesterol), 5g fiber, 174mg sodium

What You’ll Need:

  • 1 cup Israeli Couscous
  • 1 cup Almond Milk
  • ½ cup of low sodium chicken broth
  • 1lb Fennel bulb (stalks discarded)
  • 2 Scallion (thinly sliced)
  • 4 cloves Garlic (smashed & chopped)
  • ½ cup Italian Pine Nuts
  • 1 Yellow Onion or Vidalia (diced)
  • ¼ cup of unsweetened shredded dried Coconut
  • 3 tbls Olive Oil
  • Juice of 2 Lemons
  1. In a medium saucepan bring the almond milk and chicken broth to a simmer over medium heat.
  2. Slice scallions, discarding their stems. Set aside. Discard the stem of  fennel and cut them in half.
  3. Core the fennel with the tip of your knife. Cut in half and julienne. Dice raw yellow onion and mince garlic.
  4. Heat the olive oil in another medium saucepan over medium-high heat. Add the onions, garlic and pine nuts. Cook about 2-3 minutes, and then add the couscous, coconut and scallions stirring vigorously, until pine nuts are toasted and light golden brown. Season with salt and pepper to taste.
  5. Remove from heat and transfer to a large mixing bowl. Pour the hot almond milk-broth mixture over the couscous in the bowl and stir to combine. Cover the bowl tightly with plastic wrap and let the couscous steam until all of the liquid is absorbed.
  6. Remove plastic wrap, use fork to fluff couscous. Sprinkle couscous with olive oil and the lemon zest. If the couscous turns out too firm for your taste, return it to the saucepan, add ½ cup water, and cook on medium-high heat until it reaches the desired texture.

Last Update:

04/11/2013 - 11:51

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