Israeli Couscous

Total Time:
22 min
10 min
12 min

4 servings

  • Kosher salt
  • 2 cups Israeli couscous
  • Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • Pinch crushed red pepper flakes
  • 1/2 cup sliced almonds, toasted
  • 1 cup chicken stock
  • 1 cup pomegranate seeds
  • 1/2 cup dried apricots, cut into 1/2-inch dice
  • 4 scallions, white and green parts, cut thin on the bias
  • Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.

  • Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.

  • Serve hot or at room temperature.

View All

Cooking Tips
More Recipes and Ideas
4.0 8
I love this recipe and have made it several times!! I have only done it once with Israeli Couscous (I can only get this when out of town, but my favorite is to use regular or whole wheat Couscous. I prefer showing off the Pomegranate seeds, dried apricots and almonds and the smaller Couscous allows for that!! After making it so many times, I dropped toasting the almonds in oil, and just toasted them in the oven. I add just a bit of garlic right to the couscous. Thank you for such a great, interesting recipe!! item not reviewed by moderator and published
I made this with the hens I especially liked this. i made regular couscous as I prefer it. I just followed the directions on the box using chicken broth instead of water. I loved everything about it. The one thing I would change is to use probably half the pomegranate other wise it was delicious! It paired perfectly with the game hens she made in this episode. item not reviewed by moderator and published
The recipe was ok, the apricots were not our favorite, and the pomegranates were a slightly strange addition to the israeli couscous. item not reviewed by moderator and published
The nutty taste was terrific and was well balanced with the fruit of the apricots and pomegranate. It was easy to make but I did have some trouble finding Israeli couscous. item not reviewed by moderator and published
Since I did not make this dish according to the recipe and do not know what the true flavor would be, I gave it 4-stars. To make it a bit healthier, I boiled the couscous in chicken stock and cooked it according to the package directions. Once done and removed from the heat, I added the seeds, toasted almonds, dried apricots and added a cup of thawed peas. It tasted delicous and was a hit with the family. All the flavors and textures were wonderful. I will definitely be making again. item not reviewed by moderator and published
I am now a fan of Israeli Couscous - and so is my family. It took me a while to find even in my middle eastern store. Not a fan of pomegranate seeds, I used dried cranberries along with the apricots. Not sure why the cup of chicken stock is in the ingredient list. item not reviewed by moderator and published
Stunned only 1 star. Israeli Couscous is Divine. Replace w/Any type if can't find.Pomergranates are tart/sweet. Maybe a bit of the Juice sweetened would be a pleasant taste than seeds sprinkled? Play w/recipe then make it Your Own.Great Flavours. Have loved these ingredients All my Life.Delicious! item not reviewed by moderator and published
Very tasty. Very easy. Fresh pomegranates have short season, so good to know that some specialty retailers carry seeds in refrigerated case next to pomegranate juice or in produce section. (Trader Joe's For reviewer who gave 1 star saying this is not Israeli dish, don't think the author said it was. She simply specified Israeli couscous as ingredient. A wheat-based pasta, today mostly produced in the shape of round pearls. Called both Israeli couscous and Jerusalem couscous in the U.S. Not such a fan of any kind of couscous, so I prefer to sub fregola, the Sardinian pasta of similar shape, in recipes that call for Israeli couscous. And although it seems Turkish dried apricots were used in the show demo, I prefer the flavor of California - Blenheim? - dried apricots for this recipe. Last, if you can't find fresh pom seeds, sub about half the amount of roughly chopped tart dried cherries - not sweet cherries - for similar outcome. item not reviewed by moderator and published

Not what you're looking for? Try:

Israeli Couscous with Cherries

Recipe courtesy of Food Network Kitchen