Toasted Israeli Couscous

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe


2 tablespoons lemon-flavored olive oil, plus more as needed

2 cups Israeli couscous

1/4 cup shelled unsalted roasted pistachios, coarsely chopped

2 1/4 cups hot water

Kosher salt and freshly cracked black pepper

6 dried Turkish apricots, chopped

2 scallions, sliced


  1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
  2. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

Israeli Couscous Salad with Smoked Paprika

Mussels with Israeli Couscous

Israeli Couscous with Raisins

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Israeli Couscous and Tuna Salad

Garlic Chicken with Israeli Couscous

🤤 More Drool-Worthy Recipes