Israeli Couscous Recipes

Broiled Vegetables with Toasted Israeli Couscous


1 1/2 tablespoons balsamic vinegar 1 garlic clove, minced
3 tablespoons olive oil
1 medium zucchini, cut lengthwise into 1/2-inch-thick slices
1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 cup finely chopped red onion
3/4 cup toasted Israeli couscous (4 ounces)
1 3/4 cups chicken broth or water
3 tablespoons thinly sliced fresh basil


Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.

Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.

Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.

While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.

Israeli Couscous with Cashews and Fresh Herbs Recipe


1/4 cup olive oil
1/2 cup onion, diced
8 ounces Israeli couscous, uncooked
2 cups chicken stock
1/2 cup orange or red pepper, diced
1/2 tablespoon cumin
1/2 cup cashews, chopped
black pepper to taste
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped


Heat olive oil in a large skillet, add diced onions and sauté over medium heat until onions are almost transparent. Add the Israeli couscous and sauté until lightly toasted in color.

Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer. Add cumin, chopped cashews and pepper to taste.

Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone. Remove from heat and stir in fresh thyme and oregano before serving.

Israeli Couscous Salad Recipe


2 cups chicken broth or water
1 cup Israeli couscous
1 teaspoon olive oil
1/2 teaspoon salt
1-1/2 cups (1-pound can) cooked kidney or black beans, rinsed and drained
3/4 cup chopped red pepper
3/4 cup chopped green pepper
1/4 cup chopped red onion
3 green onions, chopped
1/2 cup chopped cilantro
1/2 teaspoon hot pepper flakes (optional)
1 tablespoon honey
Juice of 1 large lime
3 tablespoons olive oil
Salt and pepper to taste


Bring broth or water to boil. Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.

Combine couscous with kidney or black beans, peppers, onion, green onion, cilantro and hot pepper flakes.

Whisk together remaining ingredients and combine with couscous mixture.

Season with additional salt and pepper. Makes 4 to 6 large side servings.

Sweet & savoury Israeli couscous


50g/1 cup Israeli couscous
375ml/1 1/2 cups water
50g/1/4 cup dried apricots, chopped
35g/1/4 cup nuts, roughly chopped ( I used marcona almonds & raw pistachios)
handful/ 1/2 cup chopped flat leaf parsley and mint (or substitute in cilantro)
3 skinny spring onions (scallions), thinly sliced
1 Tbsp extra virgin olive oil
salt and pepper to taste

Optional extras

zest 1 lemon
Juice 1/2 lemon
1/4 tsp chili powder
pinch ground coriander
1/2 tsp cinnamon
1/2 tsp toasted cumin seeds


Place the couscous and water in a smallish saucepan and bring to the boil. Stir and let simmer gently for about 10 minutes, or until all the water has been absorbed. Rinse thoroughly under cold water to get rid of some of the starch.

Mix in the remaining ingredients- and the optional extras if desired. Season to taste.

Chicken and Israeli Couscous with Tomato and Lemon


1 tbsp extra-virgin olive oil
1 cup Israeli couscous
4 boneless skinless chicken breasts
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 tbsp)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving


Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.

Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.

Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.

Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

festive Israeli couscous


1 ½ cup of Israeli couscous
1 ½ cup of water
¼ cup chopped onion
1 ½ to 2 cups of mixed frozen vegetables
½ cup of raisins
2 tablespoon olive oil
1 chicken breast
1 clove of garlic
1 teaspoon corn starch
1 tablespoon soy sauce
Salt and pepper to taste


Cut the chicken breast in small size and marinate with soy sauce, garlic, corn starch, salt and pepper to taste, let it sit for approximately 10 minutes. In the meantime heat ½ tablespoon of olive oil, sautee the onion and add the Israeli couscous. Once the couscous is coated with olive oil add the water and let it cook, first at high heat, once start to boil bring to simmer until all the water is absorbed. Once it is done, loose the grains by softly stirring it.

Boil the frozen vegetables, just enough so it is not too soft and set aside.

In a wok add ½ tablespoon of olive oil and the raisins. In a medium heat gently stir the raisins until the raisins are puffed. Remove the raisins and place aside.

Add 1 tablespoon of olive oil and increase the heat. Add the chicken breast and sautee until slightly brown. Add all the others cooked ingredients in the wok, add salt and pepper to taste and you have a very pretty dish.

Couscous Recipes

Poached Salmon with Vegetable Couscous


1/2 cup finely diced red bell pepper
4 salmon fillets (about 6 ounces each)
1/2 cup frozen peas, thawed
1 cup couscous
1/2 cup nonfat sour cream
2 cups reduced-sodium, fat-free vegetable broth
1/2 cup finely diced onion
1/2 tsp dried parsley
1/2 tsp dried dill


Place the broth, onion, bell pepper, and parsley in a 4-quart pot, and bring to a boil over high heat. Add the salmon fillets, cover, and reduce the heat to low. Simmer for 5 to 8 minutes, or until the fish can be easily flaked with a fork.

Transfer the fish to a plate, and cover to keep warm.

Bring the poaching liquid to a second boil over high heat, and stir in the peas and couscous. Cover and remove from the heat. Let sit for 5 minutes.

Place the sour cream and dill in a small bowl, and stir to mix well. Set aside.

Divide the cooked couscous among individual plates. Top each portion with a salmon fillet and a dollop of dill dressing, and serve immediately.

Warm-Weather Couscous


1 cup raw couscous, preferably whole wheat
1/4 tsp salt, plus more to taste
4 tsp extra-virgin olive oil
1-1/2 cups boiling vegetable stock or water
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/4 tsp coriander seeds
1/4 tsp fennel seeds
1/4 tsp caraway seeds
Pinch of cayenne pepper or to taste
1 medium red or yellow onion, chopped
4 cloves garlic, minced
1 cup diced peeled kohlrabi
1 large red, orange, or yellow bell pepper, sliced or diced
1-1/2 cups tender young green or yellow wax beans or a combination, trimmed
2 cups sliced green or golden zucchini or other summer squash
1 medium to large tomato, diced
2/3 cup vegetable stock
2 Tbsp minced fresh cilantro or parsley
2 Tbsp dried currants
2 Tbsp coarsely chopped pistachios


Toss together the couscous and 1/4 tsp salt in a bowl. Drizzle in 1 tsp of the oil, and stir until the couscous is evenly coated. Pour the boiling stock over the couscous, cover the bowl tightly, and set it aside for about 10 minutes. Grind together the cumin, turmeric, coriander, fennel, caraway, and cayenne in a spice grinder or mortar and pestle; set aside.

Set a wok over medium-high heat, pour the remaining oil around the rim, and tilt the pan to coat the sides. Add the onion and stir-fry for 2 to 3 minutes, until translucent. Stir in the garlic and kohlrabi and continue stir-frying for 2 to 3 minutes. Gradually add the bell pepper, beans, and zucchini, stirring all the while.

Add the spice mixture and cook for about 1 minute longer, stirring constantly. Stir in the tomato and stock. Bring the liquid just to a simmer, cover the wok tightly, and cook for 5 to 10 minutes, until the vegetables are just tender. Add salt to taste. Fluff the couscous and mound it on a platter or individual plates. Serve the vegetables on top, garnished with the cilantro, currants, and pistachios.

Tahini Recipes

Broccoli with Tahini


4 cups fresh broccoli florets
2 garlic cloves, chopped
1/2 cup tahini
1/2 teaspoon ground cumin
2 tablespoons lemon juice
1/8 teaspoon cayenne
salt and pepper to taste


Steam broccoli for 10-15 minutes until tender. Check often to ensure it does not overcook. Once tender, drain in colander. Set aside.

Mix garlic, cumin, lemon juice, cayenne, and tahini in medium bowl. Add salt and pepper. Add a tablespoon of water until desired consistency. Ideally, it will be smooth and creamy.

Add broccoli to sauce and stir, or serve broccoli as a dipping food.

Serve immediately, or cover and refrigerate.

Fish with Tahini (Samak bi Tahini)


2 lbs. fish
1/2 cups tahini
1/4 cup lemon juice
2 tablespoons warm water
1 large onion, sliced
olive oil


Drizzle olive oil and salt on fish and bake in baking pan at 350 degrees for about 12-14 minutes, or until fish flakes easily with fork.
Remove from oven and set aside.
In a medium bowl, combine tahini, olive oil and water. Mix until a sauce forms, adding more water and lemon juice as needed.
Spread sauce over fish and cover with onion slices.
Bake for 25 minutes at 325 degrees.
Serve immediately or place in refrigerator and serve cold. Serve fish with tahini with white rice and lemon wedges.

Beef Shawarma


2 lbs beef, prime rib is best
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt
8 loaves of pita bread or 4 large
thinly sliced cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)


Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add beef, cover and refrigerate at least 8 hours, preferably overnight.

In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook! If beef becomes a little dry, add a few tablespoons of water throughout cooking duration.

While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita
Place enough beef on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.

Falafel Salad


5-10 small falalfel rounds (can be homemade or from a falafel mix)
Romaine lettuce
1 cucumber, diced
1 small tomato, diced
tahini sauce (recipe below)
falafel hot sauce (recipe below) - optional


Falafel Recipe: You can either make a falafel recipe or use a falafel mix. Both are completely acceptable.

Tahini Sauce: Tahini sauce is a sauce made from a sesame seed past. You can prepare your own with this tahini recipe or buy it from a Middle Eastern grocer or natural food store.

Falafel Hot Sauce: This is optional but will definitely give your falafel some kick! Falafel hot sauce recipe.

Prepare falafel, but do not fry yet.
Chop and rinse vegetables. Toss together. Allow to dry on a paper towel for a few minutes, while you fry your falafel.

Fry falafel and allow to drain on paper towel. Lay a bed of lettuce/veggies on each serving plate. Add desired amount of falafel rounds on top of lettuce. Sprinkle with tahini and falafel hot sauce.


Tuna Salad with Tahini


1/4 to 1/2 cup tahini sauce, depending on taste (recipe below)
1 6 oz. can of tuna, drained
1/4 yellow onion, chopped
1/2 tomato, chopped
lettuce, shredded or whole leaf, whatever is preferred


Tahini Sauce: Tahini sauce is a sauce made from a paste called tahini. Confusing right? Tahini is made from ground sesame seeds, olive oil, and other ingredients. You can find it natural supermarkets or Middle Eastern grocers. Or you can make your own with this tahini recipe.

Prepare tahini sauce and set aside.
Chop vegetables, rinse and set aside.

Open can of tuna, drain and flake in a medium bowl. Add vegetables and desired amount of tahini sauce. Mix well until all ingredients have combined.

Serve tuna salad with tahini chilled or as is in a pita or on regular sandwich bread. It is also a great stand alone dish to toss with romaine for an entree salad.

Baba Ghannouj - Eggplant Dip


1 large eggplant
1 clove garlic
1/4 - 1/2 cup lemon juice (depending on taste)
3 tablespoons tahini
1 teaspoon salt
3 teaspoons olive oil
2 tablespoons lemon juice
2 teaspoons olive oil


Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!

Garnish Ideas for Baba Ghannouj
Baba ghannouj always has to have olive oil on top for garnish. However you can spice things up a bit by adding crushed red pepper, a dash of cumin, parsley or coriander.

Panko Recipes

Tilapia With Dijon and Panko Coating


4 tilapia fillets, about 1 1/2 to 2 pounds
2 tablespoons light mayonnaise
2 teaspoons honey Dijon mustard or Dijon mustard
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon paprika
1 tablespoon dried parsley flakes
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon salt


Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.
Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.

In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.

Arrange the coated fillets in the prepared baking dish.

Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.

Carefully remove the fillets to plates with a spatula.
Serves 4.

Panko-crusted Salmon


4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika


1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Oven Fried Chicken Thighs With Panko and Parmesan


8 chicken thighs
5 tablespoons melted butter
3 tablespoons grainy mustard or a spicy mustard
2 teaspoons maple syrup or honey
1/4 teaspoon garlic powder
1 1/4 cups panko bread crumbs
1/3 cup shredded Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried parsley flakes


Heat oven to 400°. Line a large baking pan with foil and lightly grease or spray with nonstick cooking spray.

Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.

Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.

Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.

Crab Cake Burgers


1 pound crabmeat
1 egg, lightly beaten
1/2 cup panko breadcrumbs (see Note)
1/4 cup light mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon celery seed
1 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 dashes hot sauce, such as Tabasco, or to taste
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter


1.Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.

2.Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

3.Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

Almond-Crusted Chicken


4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
1 egg, lightly beaten
2 Tbsp. buttermilk
1/2 cup finely chopped almonds
1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
2 tsp. snipped fresh rosemary
1/4 tsp. salt
1 Tbsp. peanut oil or canola oil
1 shallot, chopped
8 cups fresh spinach leaves
1/4 tsp. salt
Freshly ground black pepper
Fresh mint leaves (optional)


1.Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves.

2.In shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.

3.In 12-inch nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm.

4.In same skillet cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper and mint. Makes 4 servings.