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Jeweled Israeli Couscous

Servings: 2

This simple side is a feast for the eyes as well as the palate. Use whatever tender herbs you have on hand. Parsley and cilantro make fine substitutions for mint.


  • 3 Tbs. olive oil
  • 2/3 cup Israeli couscous
  • 1/4 cup finely chopped shallot (from about 1 large shallot)
  • 1-1/3 cups chicken broth
  • 3/4 tsp. kosher salt
  • 2 Tbs. golden raisins
  • 1/3 packed cup fresh mint leaves, coarsely chopped
  • 1/4 cup pomegranate arils
  • 3 Tbs. toasted salted pistachios, coarsely chopped
  • 1-1/2 tsp. finely grated lemon zest
  • 1 Tbs. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 5
  • Sodium (mg): 1060
  • Carbohydrates (g): 66
  • Fiber (g): 6
  • Sugar (g): 12
  • Protein (g): 12


  • In a small saucepan with a lid, heat 2 Tbs. of the oil over medium heat until shimmering. Add the couscous and shallot, and cook, stirring occasionally, until the shallot is tender and the couscous is lightly toasted, 3 to 4 minutes. Add the broth and salt, stir to combine, and bring to a boil. Cover, leaving the lid ajar, reduce the heat to low, and cook until the liquid is absorbed, about 12 minutes.
  • Remove the pot from the heat, stir in the raisins, cover, and let stand 5 minutes. Transfer the couscous to a serving bowl and let cool to room temperature. When the couscous has cooled, stir in the mint, pomegranate arils, pistachios, zest, and juice. Stir in the remaining 1 Tbs. oil, and serve.


Rate or Review

Reviews (1 review)

  • KSWyatt | 02/05/2020

    Outstanding! A perfect blend of textures and flavors -- lemony with a touch of sweetness in the raisins and tartness in the pomegranate.

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