Lemon Saffron Israeli Couscous

Name: Lemon Saffron Israeli Couscous
Prep time: 15 min
Total time: 35 min
Yield: 8 Servings
Ingredients: 1 tablespoon olive oil; u2153 cup yellow onion, finely chopped; u2153 cup red bell peppers, finely chopped; 1 clove garlic, minced; u215b teaspoon saffron, crumbled; 1u00bd cups Israeli couscous; 2 cups chicken or vegetable broth, or more if needed; 1 tablespoon lemon zest, finely grated; 2 tablespoons fresh lemon juice; 1 tablespoon flat-leaf parsley leaves, finely chopped; 1 tablespoon extra-virgin olive oil; Salt and freshly ground black pepper

By Leslie Blythe Pasta, Side dish Boiling, Sautéing, Simmering

July 5, 2016

I used to buy this Lemon Saffron Israeli Couscous mix in a box from a supermarket, which is now gone out of business. My daughter Zoe loved it, so I recreated it. Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture. Israeli couscous has larger, pearl-like balls that cook up with a chewy texture that is similar to pasta.

Prep: 15 mins
Cook: 20 mins
Yields: 8 Servings

Ingredients

1 tablespoon olive oil

⅓ cup yellow onion, finely chopped

⅓ cup red bell peppers, finely chopped

1 clove garlic, minced

⅛ teaspoon saffron, crumbled

1½ cups Israeli couscous

2 cups chicken or vegetable broth, or more if needed

1 tablespoon lemon zest, finely grated

2 tablespoons fresh lemon juice

1 tablespoon flat-leaf parsley leaves, finely chopped

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

Directions

1Heat the olive oil in a medium saucepan over medium heat. Add the onion, red pepper, garlic and saffron 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 broth and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.

2Stir the 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 for 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 broth or water.

close full screen

00:00

7 Reviews

Leslie Blythe

July 5, 2022

That would totally work and sounds delicious!

MaggieToo

July 5, 2022

Further thoughts: how about treating this like a pasta salad? Make as described, chill it down, add shrimp/chicken/whatever, plus a variety of the diced vegs you’d find in a pasta salad, with an evoo vinaigrette? Sounds good to me.

MaggieToo

July 5, 2022

This sounds so fabulous, like a perfect summer starch dish. I’m gonna make it this week, if I can find some of the fat couscous. Might have to mail order it, since I’m in the Carolina boondocks.

Now I’m thinking I might want some shrimp in it….

Sheera

July 27, 2019

I’ve made this a least a dozen times- it’s AMAZING!

Leslie Blythe

February 20, 2018

I’m so glad you liked it. I love Israeli Couscous!

Shelly Moss

February 20, 2018

Exceptional recipe! My family absolutely loved it. This is a new staple side dish in my rotation now. Thank you 🙂

Rhonda

July 5, 2016

This was wonderful!

Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0