Israeli Couscous

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
Save Recipe


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


  1. 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.
  2. 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.
  3. Serve hot or at room temperature.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Israeli Couscous Salad with Smoked Paprika

Toasted Israeli Couscous

Israeli Couscous and Tuna Salad

Israeli Couscous with Apples, Cranberries and Herbs

🤤 More Drool-Worthy Recipes