The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Israeli couscous recipe with lemon and feta

Israeli Couscous Recipe

Posted by: Ari Laing

This easy Israeli couscous recipe is a versatile side dish that can be made in less than 20 minutes! It's flavored with fresh lemon juice, oregano, chives, and shallot, and tastes great with just about any protein. A go-to side dish in our house!

recipe +-

Posted by: Ari Laing
Pearl couscous salad with lemon and feta
Print Recipe
5 from 1 vote

Israeli Couscous Recipe

This easy Israeli couscous recipe is a versatile side dish that can be made in less than 20 minutes! It's flavored with fresh lemon juice, oregano, chives, and shallot, and tastes great with just about any protein. A go-to side dish in our house!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: how to cook Israeli couscous, Israeli couscous salad, pearl couscous
Servings: 4 servings
Calories: 260kcal
Author: Ari Laing

Equipment

  • Medium saucepan with tight fitting lid
  • Measuring cup or bowl
  • Fork or whisk

Ingredients

  • 1 cup Israeli couscous or pearl couscous
  • 1 ½ cups water
  • ½ tsp Kosher salt
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice about ½ lemon plus 1 tsp fresh lemon zest
  • 2 Tbsp fresh oregano finely chopped
  • 2 Tbsp chives
  • 1 medium shallot peeled and thinly sliced into half moons
  • ¼ cup feta cheese crumbled
  • Freshly ground black pepper for serving

Instructions

  • Cook the couscous. Bring 1 ½ cups of water to a rapid boil over high heat. Add 1 cup dry couscous and ½ tsp Kosher salt, then return to a boil. Immediately reduce the temperature to a simmer, then cover the pan and cook for 15 minutes. Remove the lid, then use a fork to fluff the couscous.
  • Meanwhile, make the dressing. In a 2-cup measuring cup, combine 2 Tbsp extra virgin olive oil, 1 Tbsp fresh lemon juice, 1 tsp lemon zest, 2 Tbsp chopped oregano, 2 Tbsp thinly sliced chives, and thinly sliced shallot. Stir well.
  • Dress the salad. When couscous is fully cooked, pour the dressing on top. Toss very well. Stir in ¼ cup crumbled feta cheese, then taste and adjust seasoning as needed. Garnish with freshly cracked black pepper before serving. Can be served hot, warm, or room temperature.

Video

Nutrition

Sodium: 406mg | Calcium: 103mg | Vitamin C: 3mg | Vitamin A: 148IU | Sugar: 1g | Fiber: 3g | Potassium: 138mg | Cholesterol: 8mg | Calories: 260kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 9g | Protein: 7g | Carbohydrates: 37g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!