Israeli Couscous (Pearl Couscous recipe)
Simple, easy, and yummy, this pearl couscous recipe should be at the top of your to-make list! This Israeli couscous is great for quick meals in the week.
Servings: 4
Calories: 274kcal
Cost: £0.73
Ingredients
- 300 g giant couscous/Israeli couscous (£1.25)
- Juice of ½ to ¾ of a lemon (£0.30)
- ½ cucumber, diced (£0.48)
- 30 g fresh parsley, finely chopped + extra to garnish (£0.60)
- 60 g black olives, thinly sliced (£1.15/4)=(£0.29)
Cupboard essentials
- 2 tbsp rice vinegar
- Salt & Pepper
- 700 ml vegetable stock
- Chilli flakes
Instructions
- In a medium saucepan, start by adding your pearl couscous into the vegetable stock. Set your timer according to packet instructions.
- Meanwhile, add the diced cucumber to a bowl with rice vinegar. Season with salt, pepper and chilli flakes and leave to quick pickle.
- Drain the couscous and rinse in cold water until cool.
- To a large bowl, add the couscous, finely chopped fresh parsley, lemon juice, black olives and a generous pinch of salt and pepper. Serve with the quick pickled cucumbers and enjoy!
Notes
- Cook couscous according to package instructions, as different types have varying cook times.
- Use stock instead of water for cooking pearl couscous to enhance the flavour absorption.
- Toast couscous in olive oil for extra flavor, especially when making Israeli couscous.
- Fluff cooked couscous with a fork to separate grains and mix with the fresh parsley.
Nutrition
Calories: 274kcal | Carbohydrates: 43g | Protein: 5g | Fat: 6g