Couscous 250g

Information

🍋 Lemon-Herb Israeli Couscous Salad

📜 Signature Recipe

Ingredients (4 servings):

• 2 cups Israeli couscous (toasted for nuttiness)

• 3 cups vegetable broth

• 1 lemon (zested + juiced)

• 1/4 cup olive oil

• 1 cup cherry tomatoes (halved)

• 1 cucumber (diced)

• 1/2 cup feta (crumbled)

• 1/4 cup fresh mint + parsley

• 1 tsp sumac (optional)

Key Steps:

1. Toast couscous in 1 tbsp oil until golden (3 mins)

2. Simmer in broth 8-10 mins → fluff with fork

3. Toss with veggies, herbs, lemon dressing

4. Chill 30 mins (flavors intensify)

Pro Tip:

• For extra crunch, add toasted pine nuts

🌍 Why Israeli Couscous Wins:

Serving Rituals:
🍗 Pair with grilled chicken or shrimp
🥙 Stuff into roasted bell peppers

🥇 Other Top Israeli Couscous Recipes:

1. Creamy Mushroom Pearl Couscous (risotto-style)

2. Mediterranean One-Pot (with chickpeas + artichokes)

3. Harissa-Spiced Couscous (North African flair)

Storage Hack:

• Freeze cooked couscous in broth (reheats perfectly)

Fun Fact: Israeli couscous was invented in the 1950s during food shortages—it’s actually a tiny pasta, not a grain!