How to Cook Israeli Couscous on the Stove
Israeli couscous — also called Mediterranean couscous, pearl couscous, or couscous grande — is a small, round pasta made from semolina that toasts up nutty and cooks into something wonderfully chewy and satisfying. This stovetop method is fast, flexible, and works as a side dish, main course, or base for whatever you've got in the fridge. Vegetarian-friendly, kid-approved, and endlessly customizable.
Servings: 4 People
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large shallots (minced)
- 1½ cups Israeli couscous
- 3¼ cups water or less-sodium broth (chicken or vegetable)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- In a large saucepan over medium-high heat, heat the butter and olive oil. Add the shallots and sauté until softened and translucent, about 4 minutes. Add the couscous and stir for 3 to 4 minutes, until the couscous is coated with the shallot mixture and starting to lightly brown.
- Add the water or broth and stir well. Season with salt and pepper.
- Cover and cook for 12 minutes, until most of the liquid has been absorbed. Remove from the heat and let sit, covered, for 5 minutes, until the rest of the liquid is absorbed.
- Fluff with a fork, stir in any add-ins, taste for seasoning, and serve.
Notes
- Make the couscous vegetarian by using vegetable broth or water, and skip the optional bacon add-in.
- Serve the couscous as a side, mix into other recipes, or use it as a bed for steak, salmon, or chicken.
Nutrition
Calories: 318kcal | Carbohydrates: 54g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 149mg | Fiber: 4g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg