Israeli Couscous Pilaf with Fresh Herbs

Israeli couscous is a family favorite. My hubby doesn’t often like regular couscous, but we discovered he likes this kind much more when we bought a bagged mix from Trader Joe’s a few years back. Here’s a tip–buy this from the bulk food section. It’s much less expensive.
This has become a staple side dish, particularly if I’ve made chicken.  This goes well with the famed Baked Provencal Chicken and with Chicken Gyros.  Either is really great.  It is also great cold the next day.  Add some chopped tomatoes and cucumber, a little more lemon juice and olive oil, and you’ve got yourself a salad.  You could even add some crumbled feta and kalamata olives.

Has anyone seen a gluten-free Israeli couscous? This is one thing I really do miss and haven’t found a substitution for yet.  For gluten-free, use millet, quinoa, or rice.

Israeli Couscous Pilaf with Fresh Herbs
adapted from Martha Stewart (original here)


1 tablespoon olive oil or butter
1 shallot, finely chopped (or 1/2 small onion, chopped)
1 cup Israeli couscous
1 1/2 cups vegetable stock (can use chicken)
juice and zest of 1 lemon
small handful chopped fresh parsley
Salt and freshly ground black pepper


In medium saucepan over medium-low heat, heat olive oil. Add shallot; cook until it starts to soften.  Add couscous and continue cooking, until couscous takes on a little color.  (Don’t let it get too brown.)  Add stock and lemon zest, cover, reduce heat to low.  Let cook, stirring occasionally, until couscous is tender and cooked through.  Remove from heat and add the lemon juice, parsley and salt and pepper to taste.

Serve warm.  Makes enough for 4 people as a side.

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