Israeli Couscous
Ingredients
Couscous
-
1
tablespoon
butter, unsalted
-
1
tablespoon
olive oil
-
1½
cups
Israeli couscous, raw
-
2
cups
water or chicken broth
Salad Dressing
-
1-2
cloves
garlic, minced
-
3-4
tablespoons
lemon juice, freshly squeezed
-
1-2
tablespoons
honey (optional)
-
to taste
salt and fresh ground black pepper
-
¼
cup
extra virgin olive oil
-
1
teaspoon
dried herbs and spices (optional)
Salad Veggies
-
½
medium
red onion, sliced thinly
-
½
cup
parsley, chopped
-
¼
cup
mint, chopped
-
1-2
cups
cherry tomatoes, sliced
-
3
pieces
Persian cucumbers, sliced in half-circle
-
10
pieces
olives, roughly chopped
-
½
cup
feta cheese (optional)
Instructions
- Toast the couscous in butter or oil over medium-high heat for 3-4 minutes until fragrant.
- Carefully add chicken broth or water to the pan.
- Reduce heat to simmer, cover, and cook until tender and liquid is absorbed, about 8-10 minutes.
- Fluff the couscous and let it cool.
- Mix the dressing ingredients: garlic, lemon juice, honey, salt, and pepper, then whisk in olive oil.
- Add dried herbs and spices to the dressing and set aside.
- Slice all salad ingredients: onion, parsley, mint, tomatoes, cucumbers, olives.
- Combine couscous with the salad ingredients and dressing, adjusting seasoning as desired.
Nutrition Facts (estimated)
Servings
6
Calories
147
Total fat
2g
Total carbohydrates
23g
Total protein
4g
Sodium
26mg
Cholesterol
2mg
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