Herbed Israeli Couscous is one of those reliable staples in our entertaining repertoire. Taking just a short time to prepare, these fluffy semolina pearls seem to perfectly accompany any variety of meat, fish, poultry, or vegetable, making it an easy addition to any buffet or dinner party.
This light and airy pasta is very accommodating, absorbing any seasoning added to it, embracing any number flavor profiles. Our basic recipe is one that we use almost every May at our yearly Kentucky Derby party. Over the years we’ve incorporated various combinations of herbs, citrus, vinaigrettes, and other additions like sun dried tomatoes, marinated artichokes or red peppers. We always complete the garnish with the season’s fresh and edible periwinkle chive flowers. Beautiful!
Herbed Israeli Couscous
Ingredients
Israeli Couscous
- 1 1/2 Cups Water
- 1/2 Teaspoon Salt
- 1 Teaspoon Olive oil or butter
- 1 Cup Cous Cous
Assembly
- 2 Tbsp Olive Oil
- 2 Tbsp Lemon Juice
- 1 Cup Chopped Parsley or more to taste
- 2 Green Onions/Scallions Chopped
- 1/4 Cup Chopped Sun Dried Tomatoes (Optional) In oil or dehydrated. If in oil, rinse and pat dry with a paper towel before chopping.
- 2 Tbsp Chopped Chives
- Salt and Pepper to taste
Instructions
Israeli Cous Cous
- Cook the Israeli Couscous according to the package instructions. They typically use this method:Bring the Water to a boil and add the Salt and Olive Oil, (or butter). Stir in the Israeli Couscous. Cover and reduce heat to low. Simmer for 8-10 minutes, stirring occasionally. When done, drain in a colander and rinse with water. Add a drizzle of Olive Oil and stir to keep the pasta from clumping together.
- Place the Cousecous in a bowl and add the rest of the ingredients and stir to combine. Let the mixture sit for about 5 minutes and then taste. Depending on how the pasta absorbs the Olive Oil, and other flavorings, you may need to add a little more to adjust it to your taste.
- **Feel free to be creative with the combination of herbs, adding more or less than what we’ve suggested. Other favorites of ours include: Dill, Tarragon, Basil, Mint, or Cilantro. **You can also change the profile by replacing the lemon juice with lime juice, or a touch of your favorite vinegar, like champagne, sherry, or white wine vinegar. **Other add-ins could include: chopped marinaded artichokes or red peppers, finely chopped celery, or toasted pine nuts.The options are endless, and you really cannot go wrong. Have fun and be creative!
Notes
Lovers of food, travel, and finding ways to celebrate everyday. As we share our favorite culinary journeys, travel inspirations, love of cultures, and heritage, we would be honored if you would join us as we go Hither & Yond!