Israeli Couscous

Israeli couscous mixed with feta preserved lemon and fresh mint has bright bold and unique flavors

Cuisine: English

Main Ingredient: IsraeliCouscous

Category: Side Dish

Difficulty: 1/10

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recipe by Admin
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Israeli Couscous

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2 tablespoonsOlive oil
1 1/2 cupsIsraeli couscous; Dry
1 cupWater
1 cupchicken or vegetable broth
1bay leaf
1cinnamon stick
1/4 cuppreserved lemon; minced
1/2 cupslivered almonds; toasted
1/2 cupfresh mint leaves; finely chopped
1/2 cupfeta; crumbled


1Heat 1 tablespoon of olive oil in a pot. Add couscous and saute 2-3 minutes until lightly toasted. Add water, broth, bay leaf and cinnamon stick. Bring to a boil then turn heat to low and simmer with a lid for 10-12 minutes until water is absorbed and couscous is soft but still slightly chewy. Let cool.
2 Add lemon, almonds, mint, feta and remaining tablespoon of olive oil to the couscous. Add salt to taste. Serve at room temperature.
3 Salutations,
4 Martin and Carol Wells
5 Lincoln, NE
  • Israeli Couscous

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