This easy, simple side comes together with minutes, and goes with almost anything. Pack it on family picnics, stash a container in your lunchbox, or serve it as a salad for Shabbat.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Israeli Couscous with Roasted Red Pepper
Servings
6 Servings
Ingredients
- Extra virgin olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1½ cups whole wheat Israeli couscous
- 2 cup vegetable broth or water
- ¼ cup toasted pine nuts pistachios, or almonds
- 1 roasted red pepper diced
- 2 tablespoons chopped parsley
- Zest and juice of 1 lemon
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat a medium saucepan, lightly coated with evoo, over medium heat. Add onion and sweat for 7 minutes, until translucent and soft.
- Add garlic and cook for 3 minutes more until soft.
- Add couscous, stirring occasionally, until toasted and lightly browned.
- Add broth and cover. Simmer for 8 to 10 minutes or until couscous is slightly al dente.
- Toss in pine nuts, red pepper, parsley, lemon zest and juice, salt, pepper, and additional evoo for richness and flavor. Serve hot or cold.
I modified the recipe to reflect southern New Mexico. For the roasted red peppers I substituted two Hatch medium roasted chilies. For the pine nuts I substituted chopped pecans. For the parsley I substituted chopped cilantro. It was a flavorful and full side dish. Everyone needs to watch their couscous cooking. Times vary based on altitude (Our home in Las Cruces is 5000 ft), and the desired consistency of the couscous. I will make it again but use hot Hatch chilies.
Unfortunately the water to couscous ratio is off and the couscous came out under-cooked.
I updated the recipe to use 2 cups water as is more generally recommended. If it feels undercooked you can always add water or broth later and cook further.