This pearl-like Israeli couscous is cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, easy side dish.

Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture. Also known as Middle Eastern couscous, Israeli couscous has larger, pearl-like balls that cook up with a chewy texture that is similar to pasta.–Renée Behnke Lemon Israeli Couscous Quick Glance

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40 M Makes 8 servings 5/5 - 1 reviews Print Recipe Ingredients Email Grocery List Ingredients sent! Send Grocery List Email the grocery list for this recipe to: Send Is required Sign me up for your daily or weekly newsletter, too! Is required 1 tablespoon olive oil

1/3 cup finely chopped yellow onion

1 1/2 cups Israeli couscous

2 cups homemade chicken stock or top-quality canned chicken broth, or more if needed

1 cup frozen petite peas

3 tablespoons finely chopped mint leaves

1 tablespoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon minced flat-leaf parsley leaves

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper Directions Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender. Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it is too dry, add a few tablespoons more stock or water. Print Recipe Menu Ideas This is my favorite accompaniment to Lamb Shanks Tagine with Preserved Lemon though its bright, lemony-minty flavor would also be delicious alongside Halibut with Nut Crust and Apple Vinaigrette.

Do-Ahead Tips

The couscous continues to absorb liquid after cooking, so will be at its best made not more than an hour in advance. You may need to add a little more stock or water to keep it from clumping together. Reheat gently over low heat before serving. Show Nutrition Recipe Testers Reviews

Lemon Israeli Couscous Recipe © 2009 Renée Behnke. © 2009 All rights reserved. All materials used with permission.

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