Thursday, May 28, 2009

Israeli Couscous with Sauteed Onions and Parsley

Sometimes you want a side dish that is a little bit different from the norm. This is one that might take you outside of your comfort zone, but only slightly. If you've never had Israeli (or pearl) couscous before, it's about time you tried it. It's the bigger, better cousin of regular couscous. A tiny pearl of pasta, big enough that you actually bite into it but small enough that it still feels delicate.

This side dish comes together in just a few minutes. It's easy, versatile, and can be served hot, warm, room temperature, or even cold as a salad. It features the ever-delicious flat leaf parsley, a hint of lemon, and tasty sauteed onions. Other than the Israeli couscous, you probably already have all the ingredients on hand. So what are you waiting for?

We're going to have ours on a bed of arugula, alongside sliced sauteed chicken sausages. I can't wait!

Israeli Couscous with Sauteed Onions and Parsley
adapted from Everyday Food Magazine
serves 2 as a side dish


coarse salt and freshly ground pepper
1/2 cup Israeli couscous
1/2 tablespoon EVOO (extra virgin olive oil)
1/2 onion, thinly sliced
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 teaspoon fresh lemon juice


1. In a medium pot of boiling salted water, cook couscous until al dente, according to package directions. Drain and transfer to a bowl.

2. While the couscous is cooking, heat EVOO in a small skillet over medium-high heat. Add onion, and season with salt and pepper. Cook, stirring frequently, until softened and browned, about 4 minutes. Add to bowl with couscous. Add parsley and lemon juice, and season with salt and pepper to taste.

Serve at the temperature of your choosing, and enjoy!

1 comment:

  1. Glad you posted this - I have some Israeli couscous and didn't quite know what to do with it. Now I do ........................... thanks.