Recipe Detail

Moroccan Israeli Couscous

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1 tablespoon olive oil
▢1/4 cup pine nuts
▢1/4 cup pistachios
▢Optional: 1/8 cup barberries
▢2 tablespoons butter
▢1/2 large onion very thinly sliced
▢2 cups pearl couscous
▢1 cinnamon stick
▢2 1/2 cups chicken broth
▢1/4 cup raisins
▢1/2 cup Italian parsley
▢zest of 1 small lemon
▢1/4 - 1/2 teaspoon kosher salt adjust to taste

Warm the oil in a large deep skillet over medium high heat. Add the pine nuts and pistachios to the skillet. Saute until toasted and fragrant. Remove from the skillet to a plate or small dish. Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.
Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat. Add the barberries, raisins, toasted nuts, parsley, and lemon zest. Stir to combine. Taste and salt as needed. Enjoy!


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