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Israeli Couscous
Recipes » Salad » Pasta Salads
Pearl size pasta that cooks in about 10 minutes and is delicious!
100% would make again
12 people marked "Favorite", 2 people marked "Try Soon"
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Yield: 4 , Total Time: 15 minutes
Ingredients
Israeli Couscous Preparation
In a dry, non stick skillet, toast the couscous for about 5 minutes until light golden color and aromatic.
Meanwhile in a small pot with a lid, bring to boil the broth and add salt and turmeric. Stir in the toasted couscous, cover and reduce the heat to a simmer. Cook for 10 to 12 minutes until tender.
Food Glossary
Learn more about the ingredients in this recipe: Israeli couscous chicken broth kosher salt Turmeric
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Israeli Couscous Reviews
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Good one, worked fine for me.
1 years, 7 months, 1 weeks, 5 days, 27 minutes ago
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This is a nice change from rice or potatoes. There are many ways to vary the cooking method. Water may replace the broth. Toasting the couscous prior to cooking it, adds to the flavor but is not a necessary step. I have added onion, garlic, preserved lemon or any flavor that will compliment the dish I'm serving with it. I always make this with the Moroccan Lemon Chicken.
2 years, 8 months, 1 weeks, 2 days, 19 hours, 12 minutes ago
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This couscous is pearl sized and does not stick together like the smaller couscous. [I posted this recipe.]
2 years, 9 months, 1 days, 4 hours, 52 minutes ago
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Israeli Couscous
- photo by 
weckle
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