Garlicky Israeli Couscous

Garlicky Israeli Couscous

I wanted a simple side dish to pair with some roasted chicken and spinach sauté I was serving for dinner. We all loved this dish and thought it paired well with the rest of the meal. I think the garlic gives the Israeli couscous a nice pop of flavor. This recipe was super easy to make which was nice because the other recipes needed my attention. I’ll be making this garlicky couscous again soon.

Garlicky Israeli Couscous

How to Make Garlicky Israeli Couscous

Heat the chicken broth in the microwave for 75 seconds, or until hot. Set aside.

Heat a skillet coated with olive oil over medium heat. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cover and cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.

Garlicky Israeli Couscous

Garlicky Israeli Couscous

Garlicky Israeli Couscous

Total Time: 20 minutes
Servings: 6

Ingredients

  • 1 ¾ cup of chicken broth heated until hot
  • 2-3 tsp olive oil
  • 1 ⅓ cup of Israeli couscous
  • Dash of crushed red pepper flakes
  • 2 large cloves of garlic minced

Instructions

  • Heat the chicken broth in the microwave for 75 seconds, or until hot. Set aside.
  • Coat the skillet with olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds.
  • Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through.
  • Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.
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22 Comments

  1. Pam look deliciius!
    I love couscous salad!
    xo

  2. It’s amazing how garlic can take a side from bland to terrific!

    1. I added a litter curry spice to this recipe and it was fantastic.

  3. Hi Pam!! Happy New Year! I just caught up with your blog. Looks like you had a wonderful trip to Idaho!!! Lots of snow, and fun!!!!! Those cinnamon rolls!!! Wow!!! And who is the quilter? I see a quilt on the back of a chair your brother in law is sitting in?
    Looks like fun. Always nice to come home though. Happy New Year to you and yours!
    xo Kris

  4. I love Israeli couscous! Mmm, this sounds really good. I have to remember to try using broth instead of water.

  5. Mmm I’m all about the garlic and this sounds fabulous!

  6. i don’t have time for tiny couscous–israeli is the way to go! i love the bigger balls and i love how you’ve prepared it!

  7. Lately I have been obsessed with couscous. So I’ve been searching for recipes. This one spunds great I’m going to try it for sure.

  8. I love Israeli couscous, and a simple garlicky recipes for it sounds great! perfect side dish.

  9. Kim in MD says:

    I love couscous. I love the flavors in this, Pam!

  10. What temperature should the burner be set to when making this? And do you cover it after adding the broth? We tried it the other night and loved the flavor, but I’m new to couscous and think it may have been stickier than it was supposed to be, so I’m trying to make sure everything is the way it should be this time. ☺

    1. Kalen,

      Thanks for letting me know it wasn’t clear, I have corrected the recipe. Heat on medium heat and cover with a lid.

      Pam

    2. I burned the first batch on the bottom because burner was too high. Tried again because I’m stubborn like that! After you add the broth turn burner down to low summer – I set electric burner to 1 and it was perfect. Also I used a pot rather than a skillet and stirred a couple of times.

  11. Just made this as part of the meal prep I do for the week ahead. I’ve never toasted my couscous before the rest of the cook, and it adds a wonderfully nutty flavor to the whole dish. Thanks for this easy and flavorful recipe, Pam!

  12. 4 stars
    I loved this. Simple. Easy. Easy to add your own touch. I added some butter to calm the heat of the red pepper. Must’ve used too much and then added a splash of lemon. Very tasty. I’ll be making this again as a side dish. However. the broth to couscous wasn’t accurate. Or the cooking instructions were off. The couscous absorbed the broth too quickly and it ended up not being cooked enough. The couscous was dry and chewy. Had to add more broth, start it boiling again and simmering it for a bit longer. Next time I’ll be using 2 cups of broth for the 1 1/3 cup of couscous and once the hot broth hits the pan and begins to bubble, lower it to a simmer.

    1. Kazy,

      I’m glad you enjoyed the couscous and that you were able to tweak the recipe to suit your tastes. Thanks for sharing your tips.

      -Pam