Lemon Israeli Couscous Recipe

Lemon Israeli Pearl Couscous Recipe Cooked by Julie

WEBAug 20, 2019 · Instructions. Add some olive oil to a large skillet with high sides and heat over medium heat. Add the garlic and cook for 20 …

Rating: 5/5(3)
1. Add some olive oil to a large skillet with high sides and heat over medium heat.
2. Add the garlic and cook for 20 seconds.
3. Stir in the couscous and lemon zest and cook for an additional 2 minutes.
4. Pour in the chicken stock, lemon juice, season with salt, cover, and cook for 15 minutes.

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Couscous Salad with Feta and Lemon Dressing – …

WEBApr 1, 2021 · 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 …

1. 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.
2. 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.
3. When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.

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Lemon Israeli Couscous – Leite's Culinaria

WEBJul 14, 2009 · 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 …

Rating: 5/5(6)
1. 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.
2. 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.

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