Best 9 Israeli Couscous With Mint And Lemon Recipes

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Embark on a culinary journey to the heart of Israeli cuisine with our tantalizing Israeli couscous recipe, a delightful blend of flavors and textures that will transport your taste buds to the vibrant streets of Tel Aviv. This delectable dish, also known as Ptitim, is a unique combination of toasted semolina and wheat flour, resulting in a hearty and flavorful grain that forms the base of our culinary creation. Accompanied by a refreshing mint and lemon dressing, this Israeli couscous salad offers a delightful balance of tangy citrus notes and aromatic mint, creating a symphony of flavors that will leave you craving for more.

In addition to the main Israeli couscous recipe, we present a delightful array of variations to satisfy every palate. For those who prefer a vegan option, our vegan Israeli couscous salad is a vibrant and flavorful alternative, featuring roasted vegetables, fresh herbs, and a zesty lemon-tahini dressing. If you're looking for a protein-packed meal, our Israeli couscous with chicken and vegetables offers a hearty combination of tender chicken, crisp vegetables, and a savory tomato-based sauce. And for a quick and easy weekday meal, our Israeli couscous with feta and tomatoes is a simple yet satisfying dish that combines the tangy flavor of feta cheese with the sweetness of ripe tomatoes, all tossed in a light and flavorful dressing.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS SALAD WITH TOMATOES AND MINT



Couscous Salad with Tomatoes and Mint image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Steps:

  • Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
  • Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
  • Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

LEMON ISRAELI COUSCOUS



Lemon Israeli Couscous image

For this lemon Israeli couscous, the grains are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest.

Provided by Renée Behnke

Categories     Sides

Time 40m

Number Of Ingredients 11

1 tablespoon olive oil
1/3 cup finely chopped yellow onion
1 1/2 cups Israeli couscous*
2 cups homemade chicken stock or top-quality canned chicken broth, or more if needed
1 cup frozen petite peas
3 tablespoons finely chopped mint leaves
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
  • Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it's too dry, add a few tablespoons more stock or water. Originally published July 14, 2009.

Nutrition Facts : Calories 192 calories

ISRAELI COUSCOUS WITH MINT AND LEMON



Israeli Couscous With Mint and Lemon image

This is a very simple recipe, and so very light and flavorful, that everyone can enjoy , the flavor of mint is so light and refreshing in this dish!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons coarse salt, plus more for pasta water
1 1/2 cups israeli couscous or 1 1/2 cups pearl couscous
5 tablespoons extra virgin olive oil, plus more
olive oil, for drizzling
1/4 cup fresh mint leaves, thinly sliced
5 scallions, thinly sliced diagonally
1/3 cup golden raisin
3 tablespoons lemon zest, very thinly sliced (2-3 strips)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
fresh ground pepper
1/8 teaspoon red pepper flakes

Steps:

  • Bring pot of salted water to a boil Add couscous, and cook until al dente, Drain, and drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
  • Combine couscous and remaining ingredients. Let stand at room temperature for least 30 minutes before serving.

ISRAELI COUSCOUS SALAD



Israeli Couscous Salad image

Israeli couscous salad with feta, summer vegetables, and lively lemon dressing. Simple, healthy, and perfect for light meals and sides.

Provided by Erin Clarke / Well Plated

Categories     Salad     Side Dish

Time 35m

Number Of Ingredients 13

1 cup whole wheat Israeli couscous (also called pearl couscous)
1 lemon (zested)
3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups arugula
1 medium English seedless cucumber (sliced and quartered)
1 pint cherry tomatoes (or grape tomatoes, halved)
1/2 cup crumbled reduced fat feta cheese
1/4 cup lightly packed fresh mint leaves (chopped)

Steps:

  • Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
  • In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
  • When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.

Nutrition Facts : ServingSize 1 (of 4), Calories 319 kcal, Carbohydrate 42 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 13 g

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS RECIPE - (4.1/5)



Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots Recipe - (4.1/5) image

Provided by DreiFromBK

Number Of Ingredients 14

1/3 cup red wine vinegar
2 tablespoons sugar
Salt and pepper
2 shallots, sliced thin
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
1 recipe Simple Israeli Couscous, cooled
4 ounces baby arugula, roughly chopped, about 4 cups
1 cup fresh mint leaves, torn
1/2 cup frozen peas, thawed
1/2 cup shelled pistachios, toasted and chopped
3 ounces feta cheese, crumbled, about 3/4 cup

Steps:

  • For efficiency, let the shallots pickle while you prepare the remaining ingredients. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until half the grains are golden brown. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Turn off heat and let stand, still covered for 3 minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad if desired. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!

ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE



Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese image

Provided by Itamar Srulovich

Categories     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Lunch     Goat Cheese     Mint     Pea     Healthy     Couscous     Parsley     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2 as a main or 4 as a side dish

Number Of Ingredients 11

2 tbsp olive oil
1 small leek, sliced and washed
4 cloves of garlic, peeled and sliced
2 heaped tsp salt
1 preserved lemon, diced
1 cup Israeli couscous (also called giant couscous or ptitim)
3 cups boiling water
1 cup shelled fresh peas
4 sprigs of mint, picked and chopped
4 sprigs of parsley, picked and chopped
4 oz goats' cheese of your choice

Steps:

  • Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2-3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
  • Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
  • Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALL



Israeli Couscous With Lemon, Mint, Peas, Feta, and Pickled Shall image

I'd been looking to find a recipe using Israeli Couscous (not easily found in our little rural town up until recently) and saw this being made on "America's Test Kitchen." It's a wonderful combo of textures and flavors -- hubby raved!

Provided by lecole54

Categories     Greens

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/3 cup red wine vinegar
2 tablespoons sugar
salt and pepper, to taste
2 shallots, sliced thin
3 tablespoons olive oil, extra virgin
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
2 cups israeli couscous, cooled (see below)
4 ounces baby arugula, roughly chopped
1 cup fresh mint leaves, torn
1/2 cup frozen peas, thawed
1/2 cup shelled pistachios, toasted and chopped
3 ounces feta cheese, crumbled (3/4 cup)

Steps:

  • Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.
  • Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve.
  • For Israeli Couscous: Heat 2 cups of couscous and 1 tablespoon olive oil in a medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add 2-1/2 cups of water and 1/2 teaspoon of salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.

Nutrition Facts : Calories 624.4, Fat 22.8, SaturatedFat 5.8, Cholesterol 20.1, Sodium 371.5, Carbohydrate 85.5, Fiber 7.7, Sugar 10.1, Protein 19.7

COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON



Couscous Salad With Dried Apricots and Preserved Lemon image

While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 15m

Yield 12 servings

Number Of Ingredients 13

3 cups Israeli (pearl) couscous, whole-wheat or regular
1 1/2 teaspoons cumin seeds
2 tablespoons sherry vinegar or white wine vinegar
3/4 teaspoon coarse kosher salt, more to taste
1/2 teaspoon black pepper
3/4 cup chopped dried apricots
3/4 cup torn fresh mint leaves
2/3 cup coarsely chopped fresh dill
2/3 cup extra-virgin olive oil, more to taste
1/2 cup chopped scallion, white and light-green parts
2 1/2 tablespoons chopped preserved lemon
Fresh lemon juice, to taste
Chopped pistachio nuts, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
  • Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams

ISRAELI COUSCOUS WITH MINT AND LEMON



Israeli Couscous with Mint and Lemon image

A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

1 1/2 teaspoons coarse salt, plus more for pasta water
8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo)
5 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup fresh mint leaves, thinly sliced
5 scallions, thinly sliced diagonally
1/3 cup golden raisins
3 tablespoons very thinly sliced lemon zest (2 to 3 strips)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
Freshly ground pepper, to taste
1/8 teaspoon red-pepper flakes

Steps:

  • Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
  • Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.

Tips:

  • Use high-quality Israeli couscous for the best results. Look for couscous that is made from durum wheat and has a slightly nutty flavor.
  • Rinse the couscous thoroughly before cooking. This will help to remove any excess starch and prevent the couscous from sticking together.
  • Use a flavorful broth or stock to cook the couscous. This will add depth and flavor to the dish.
  • Add fresh herbs, vegetables, and spices to the couscous for a more flavorful dish. Some good options include mint, parsley, cilantro, tomatoes, cucumbers, and onions.
  • Serve the couscous warm or at room temperature. It can be served as a main course or a side dish.

Conclusion:

Israeli couscous is a delicious and versatile dish that can be enjoyed in many different ways. It is a good source of fiber and protein, and it is also a good way to get your daily dose of fruits and vegetables. With its bright and flavorful ingredients, Israeli couscous is a perfect dish for a summer meal.

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