Israeli Couscous with Parmesan

(from castro15’s recipe box)

Categories: Sides


  • 1 1/2 cups Israeli couscous
  • Olive oil
  • 3 cups water
  • 3 tbsp lemon juice
  • 1 tsp Dijon
  • 1/2 tsp lemon zest
  • 1/4 cup olive oil
  • Salt and pepper
  • Chopped pistachios
  • Shaved Parmesan
  • Torn mint


  1. Toast couscous in olive oil in a saucepan, stirring, 3 minutes. Add water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk lemon juice, Dijon, lemon zest and olive oil; season with salt and pepper. Toss with the couscous, pistachios, Parmesan and mint.

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