Toasted pearl couscous with pistachios and pine nuts, chewy raisins, a hint of cinnamon, and a squeeze of lemon combine in this incredibly flavorful Israeli Couscous dish.
Perfect as a side dish or an easy lunch all on its own, this is one couscous recipe you need to try straight away.
Israeli Couscous
Over a year ago, my sister, Jenny, told me that she had a dish she wanted to make for me and described this Israeli Couscous. I’ve looked forward to trying it ever since the first time she mentioned it.
This past month, we finally had the chance to make this recipe together. Served with Pan Fried Chicken Thighs, this is a meal that is as perfect as it can possibly be.
Savory pine nuts and pistachios coupled with sweet raisins and flavorful mediterranean herbs and spices make Israeli Couscous recipe stand out. It’s so much better than just about any other couscous recipe I’ve tried.
I loved this couscous so much, I hid the leftovers in the back of the fridge and helped myself to them frequently over the next couple days.
This is a wonderfully easy side dish that is substantial enough to stand alone for a meal. Israeli Couscous keeps fabulously in the refrigerator and I can see myself making future batches to eat for my lunches all week long.
What is Couscous?
Couscous looks and cooks very similar to grains like rice and barley but it’s actually pasta! If you’ve only ever had traditional couscous, the itty bitty pieces that have a powdery texture, you might be surprised by Pearl Couscous.
This type of couscous (also called Israeli Couscous) is little round balls of pasta. Pearl Couscous are slightly chewy, a little bit nutty, have a satisfying bite, and taste absolutely nothing like traditional couscous.
Couscous is popular in mediterranean cooking but it’s also a way to shake things up if you’re tired of the usual rice and pasta side dishes. It goes so well in salads and stir-fries and is super easy to cook.
I am head over heels in love with this dish and I can’t encourage you enough to try it for yourself.
How to Cook Couscous
Couscous gets much of its flavor by toasting it in oil or butter in a pan prior to cooking it water or broth. In this recipe, the dried couscous is added to a pan with melted butter along with chopped onions and a cinnamon stick that adds such a nice level of flavor.
Once brown and toasty, I add chicken broth to the couscous and simmer it all until the couscous is perfectly tender. Your couscous will be ready to enjoy in less than 10 minutes making it the ideal side dish for busy nights.
Couscous stores well in an airtight container in the fridge and freezes well too.
Israeli Couscous Recipe
Kitchen Tip: I use this skillet to make this recipe.
- Warm the oil in a large deep skillet over medium high heat. Add the pine nuts and pistachios to the skillet. Saute until toasted and fragrant. Remove from the skillet to a plate or small dish.
- Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.
- Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat.
- Add the barberries, raisins, toasted nuts, parsley, and lemon zest. Stir to combine. Taste and salt as needed.
Cooking tip: Use caution when salting the final dish. Most store-bought chicken broth will provide enough salt that you won’t need to add much salt at all. If you are using homemade chicken broth, be sure to use enough salt to bring out the flavors.
What are Barberries?
Barberries are a Middle Eastern dried fruit. They are very tart and you need to rehydrate them prior to adding them to the dish. They aren’t required, but they do add a distinct flavor to the dish. It is definitely worth the effort of locating them if possible.
I’m linking to them here, but you can also find them at most markets that sell Middle Eastern foods. (If you are using barberries, place them in the bottom of a coffee mug or heatproof cup and cover with boiling hot water. Let them sit for 15 minutes and rinse the barberries before adding them to the dish.)
Once you make this Israeli Couscous recipe you might find yourself wanting to make Pearl Couscous over and over again, eating it just as it is or enjoying it in Summer Israeli Couscous Salad (one of my favorite lunches). Check out this Easy Tomato Cucumber Couscous from She Wears Many Hats for another super simple and quick way to enjoy couscous.
Crunchy pistachios, buttery sautéed onions, chunks of chicken, sweet craisins, and plenty of citrus flavor fills each bite of this couscous “pasta” chicken salad. Served hot or cold, this is a make-ahead meal that I’ll be making all summer long.
Israeli Couscous
Ingredients
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 1/4 cup pistachios
- Optional: ⅛ cup barberries
- 2 tablespoons butter
- 1/2 large onion very thinly sliced
- 2 cups pearl couscous
- 1 cinnamon stick
- 2 1/2 cups chicken broth
- 1/4 cup raisins
- 1/2 cup Italian parsley
- zest of 1 small lemon
- ¼ – 1/2 teaspoon kosher salt adjust to taste
Instructions
- Warm the oil in a large deep skillet over medium high heat. Add the pine nuts and pistachios to the skillet. Saute until toasted and fragrant. Remove from the skillet to a plate or small dish. Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.
- Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat. Add the barberries, raisins, toasted nuts, parsley, and lemon zest. Stir to combine. Taste and salt as needed. Enjoy!
Notes
Nutrition
original recipe adapted with thanks to my sister Jenny and Trader Joe’s
{originally published 1/8/15 – recipe notes and photos updated 11/1/22}
Big Dude says
This looks very good Mary
Rebecca {foodie with family} says
Oh hellllllooooooo Israeli Couscous salad. I've been WAITING for this one to pop up in my feed! YAY!
Magnolia Verandah says
This would make a lovely addition to the Australia Day BBQ – pinned!
Abbey Campbell says
I just made this to go with some steak and chicken. The salad is really yummy! I added in 3 cardamom pods with the cinnamon., i also added the juice of the lemon, and that just brightened up the whole dish.
Mary Younkin says
I’m so happy that you’re enjoying this recipe, Abbey! I bet it was awesome with the lemon too.
Kelly says
Pretty tasty recipe- might make it full vegetarian next time by using veg bouillon instead of chicken. No barberries where I am, so I used dried cranberries instead- worked great! I did need to add quite a bit of salt and pepper at the end- my pistachios were unsalted though so maybe that had a bit to do with it? I also added a splash of lime juice to brighten it a bit- seemed to really bring it up a little. Shaved some fresh parmesan over the top before serving- really nice. Even carnivores seemed to like it! I’ll make this one again.
Mary Younkin says
I’m glad that you liked it, Kelly!
Barbara says
Can I double this recipe without changing any of the amounts?
Are people serving this hot or cold?
Mary Younkin says
I serve it warm when I first make it and then serve the leftovers cold most of the time, Barbara. The recipe doubles nicely.
Lynn Thompson says
This looks so good, but is it really 1077 calories per serving?
Mary Younkin says
I have no idea why it was reading that way, Lynn. I just corrected it. Thanks for the heads up!
Michaele says
This dish is great and my family loves it
Mary Younkin says
I’m so glad you like it, Michaele!
Albert from New Zealand says
Excellent dish rich in texture and flavour. Made this recipe several times, and at times modified it by adding additional vegetables to it: chopped cherry tomatoes, cucumber, courgettes, baby spinach, etc. Thank you for sharing this recipe.
Mary Younkin says
I’m so glad you like it, Albert!
Judy Combs says
This was delicious! Served with shish kebabs and it was a great complement. Simple, light, flavorful.
Mary Younkin says
I’m so glad you like it, Judy.
Jill says
This was delicious!
Mary Younkin says
I’m thrilled that you like the recipe, Jill!
Patricia A Beauseigneur/David W Beauseigneur says
Excellent! I was trying to find a recipe that replicated a couscous that I had enjoyed many years ago. This was very close if not better than I remembered. Thanks so much for this recipe! My husband even loved it.
Nina says
There is no such a thing Israeli Couscous ,It s Called Mhammes is a very old Tunisian Dish like the shakshouka,you can call it Sephardic couscous ,Tunisian Jewish they cook it too
Mary Younkin says
That’s interesting, Nina. Every package of pearl couscous I’ve ever bought has been labeled “Israeli couscous.” It might not be a thing in Israel, but it most certainly is a common name for pearl couscous.
Rikkisha Candler says
I made this dish last week and it was fabulous! I didn’t have any pine nuts so I used sunflower seeds instead. That was the only substitution I made. I also omitted the barberries.
Otherwise I followed the recipe exactly and served it with rotisserie Cornish hens. So delicious!!!
Mary Younkin says
That sounds delicious, Rikkisha. I’m glad you were able to adjust the recipe to work with what you had available. I hope you continue to enjoy the couscous.