Name: Lemon Herb Israeli Couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 2 cups Israeli couscous (pearl couscous); 3 cups vegetable or chicken broth; 2 tablespoons olive oil, plus extra for drizzling; 1 small red onion, finely diced; 2 cloves garlic, minced; Zest and juice of 2 lemons; 1/2 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/4 cup fresh dill, chopped; 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/3 cup kalamata olives, pitted and halved; 1/2 cup feta cheese, crumbled; Salt and freshly ground black pepper to taste

Instructions

Toast the couscous

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, until lightly golden brown, about 3-4 minutes.
Cook the couscous

Add the vegetable or chicken broth to the toasted couscous. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the liquid is absorbed and the couscous is tender. Remove from heat and let stand, covered, for 5 minutes.
Prepare the aromatics

While the couscous is cooking, heat the remaining tablespoon of olive oil in a small skillet. Add the diced red onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
Fluff and cool

Transfer the cooked couscous to a large bowl and fluff with a fork. Add the sautéed onion and garlic mixture. Allow to cool for 10 minutes, stirring occasionally to help release heat.
Add fresh ingredients

Once the couscous has cooled slightly, add the lemon zest, lemon juice, chopped herbs (parsley, mint, and dill), cherry tomatoes, cucumber, and kalamata olives. Toss gently to combine.
Final touches

Gently fold in the crumbled feta cheese. Season with salt and freshly ground black pepper to taste. Drizzle with a little extra olive oil before serving.

Lemon Herb Israeli Couscous

Ingredients

Instructions

Nutritional Information