Israeli Couscous

  • serves 4
Christine Cushing
Christine Cushing


1 Rating
Directions for: Israeli Couscous


3 Tbsp olive oil

2 cloves garlic, minced

½ cup chopped shallot

½ tsp ground sumac

2 cup Israeli couscous

2 ¼ cup chicken or vegetable stock

1 tsp salt

freshly cracked black pepper

¼ cup chopped parsley


1. Heat olive oil in a saucepan over medium heat. Sauté garlic and shallots for about 4 minutes until soft but not browned. Add sumac and couscous and stir over medium heat. When the couscous starts to toast add stock, salt and pepper. Cover the pan with a tight-fitting lid. Turn the heat to low. Cook the couscous for 10 to 12 minutes or until all the liquid is absorbed and the couscous is al dente. Stir in the parsley and serve.

See more: Side, Middle Eastern, Saute, Rice/Grain, Dinner


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