Israeli Couscous
Looking to add a burst of Mediterranean flavor to your dining table? This delicious Israeli couscous is the answer! With its aromatic blend of olive oil, lemon zest, garlic, and fresh parsley, you won't be able to get enough. It's the perfect side dish for summer!
Foto: The Recipe Critic
Ingredients
- 2 tablespoons olive oil
- 2 cups Israeli couscous (pearl couscous)
- 3 ½ cups vegetable broth
- ¼ cup lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh parsley (chopped)
- Zest of one lemon
Steps
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Heat your olive oil in a medium saucepan over medium high heat. Add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.
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Once your couscous is toasted, add in your vegetable broth, lemon juice, garlic powder, salt and pepper and, over high heat, bring the liquid to a rolling boil. Reduce heat to low, cover and simmer the couscous for 13-15 minutes.
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Uncover the couscous and fluff with a fork, all of the liquid should be absorbed, if there is some remaining liquid, continue to simmer for a few more minutes. Once the couscous is fully cooked and tender, remove from heat, add in your chopped parsley and lemon zest. Stir to mix and serve fresh.
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Leftovers can be kept in an airtight container in the fridge for up to a week.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tablespoons | - | - |
| Israeli couscous | 2 cups | - | - |
| vegetable broth | 3.5 cups | - | - |
| lemon juice | 0.25 cup | - | - |
| garlic powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| salt | 1 teaspoon | - | - |
| pepper | 0.5 teaspoon | - | - |
| fresh parsley | 0.25 cup | - | - |
| Zest of one lemon | - | - | - |
*Estimated market prices, may vary by region
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