Israeli couscous is served with chickpeas, golden raisins, and fresh herbs in this 20-minute vegan recipe.
Course dinner, lunch, Side Dish
Cuisine Mediterranean, vegan, vegetarian
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Stephanie McKercher, RDN
4-quart saucepan, stovetop
1cupdry Israeli couscous(also called pearl couscous), see note
1 ½cupsvegetable brothor water
115-ounce can chickpeas, drained and rinsed
½cupbaby arugulaor spinach
2tablespoonsgolden raisins(see note)
1tablespoonextra virgin olive oil
Optional for serving:
Extra virgin olive oil
Salt and pepper
Add Israeli couscous and vegetable broth or water to a 4-quart saucepan, cover, and bring to a boil over high heat. Once boiling, uncover, reduce the heat to low, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. (Once fully cooked, drain any excess liquid from the saucepan if needed. If the couscous isn’t fully cooked by the time the liquid is absorbed, add ¼ cup of water and continue cooking.)
After the couscous is cooked, remove the saucepan from heat and stir in chickpeas, coriander, za’atar, garlic powder, arugula or spinach, basil, golden raisins, extra virgin olive oil, and lemon juice. Transfer couscous to a serving dish and garnish with parsley, edible flowers, additional golden raisins, additional extra virgin olive oil, and salt and pepper if desired.
Store Israeli couscous in an airtight container and refrigerate for up to 1 week. If the couscous seems dry after storage, stir in more olive oil before serving.
Israeli couscous is also called pearl couscous here in the United States. It's not the same thing as traditional couscous, which is smaller in size and originated in Northwest Africa. Pearl couscous is sometimes sold in a box with a flavor packet. If you use a boxed couscous for this recipe, discard or save the flavor packet for another use. Za’atar is a seasoning blend that typically contains sumac and sesame seeds. Look for small jars of pre-mixed za’atar in the spice aisle. It’s also okay to omit the za’atar seasoning if you’re not able to find it.If you can’t find golden raisins, substitute regular raisins, chopped dry apricots, or chopped pitted dates.
This recipe originally appeared on GratefulGrazer.com.