Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Israeli Couscous with Parmesan
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
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Directions
- Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.
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