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Israeli Couscous Pilaf

"Martha Stewart's recipe - if using regular couscous, decrease water to 2 1/4 cups. This recipe is super easy and delicious. Use Israeli Cous Cous for this ( bigger size)."

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Prep Time: 5m

Cook Time: 20m

   

Servings: 4  

 
 
  • 5.0000

I scaled this back for 1 serve and only served half of what I made which I found to be enough for me but not complaining as I have another lovely meal for today for lunch. This is such a simple recipe yet tastes so good, thank you natsgarden, made.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion (diced)
  • 3/4 teaspoon cumin
  • Cayenne pepper, pinch
  • 308 grams dry couscous (Israeli couscous, dry, 1 2/3 cups)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon chopped parsley
  • 2 1/2 cups water (boiling)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In a large saucepan. heat olive oil and butter over medium/low - add onions and cook until lightly browned, about 8 minutes.

Step 2

Add cumin, cayenne and saute 1 minute more.

Step 3

Add couscous, salt, pepper, and boiling water-stir.

Step 4

Cover and simmer over low until tender and water is absorbed, about 10 minutes.

Step 5

Add parsley, fluff and serve.

  Nutritional Facts
 
 
  • Serving Size: 1 (257.4 g)
  • Calories 354.6
  • Total Fat - 6.9 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 7.6 mg
  • Sodium - 597.1 mg
  • Total Carbohydrate - 61.7 g
  • Dietary Fiber - 4.3 g
  • Sugars - 0.9 g
  • Protein - 10.2 g
  • Calcium - 33 mg
  • Iron - 1.2 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

I scaled this back for 1 serve and only served half of what I made which I found to be enough for me but not complaining as I have another lovely meal for today for lunch. This is such a simple recipe yet tastes so good, thank you natsgarden, made for Pick Me tag game under the 48 hour rule.

 

Review by ImPat