I love this simple and versatile side dish. The texture of Israeli couscous is fun and the fresh herbs make it beautiful and tasty. I’m not a big fan of tarragon, so I substitute with sage (since I grow it). If your couscous is at all sticky (mine was), just add another drizzle of olive oil and work through it w/ a spoon, breaking up any clumps. This can be served warm or at room temperature.
Herbed Israeli Couscous
Total Time: 25 minutes
Makes: 8 servings
- 2 tablespoons olive oil
- 2 cups israeli couscous
- 4 cups chicken broth or 4 cups vegetable broth
- 1/4 cup fresh parsley, chopped
- 1 tablespoon tarragon, chopped
- 1 tablespoon rosemary, chopped
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Heat the olive oil in 2-quart saucepan over medium heat. Add the couscous and sauté, stirring constantly, until well coated and aromatic, about 2-3 minutes.
- Add the broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
- Add the herbs and lemon juice. Season with salt and pepper.