Serves: Makes 8 servings
- 1 tablespoon olive oil
- ⅓ cup finely chopped yellow onion
- ½ cups Israeli couscous
- 2 cups chicken stock or top-quality chicken broth, or more if needed
- 1 cup frozen petite peas
- 3 tablespoons finely chopped fresh mint
- 1 tablespoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon minced fresh flat-leaf parsley
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
Procedures:Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture. Also known as Middle Eastern couscous, Israeli couscous has larger, pearl-like balls that cook up with a chewy texture that is similar to pasta.
- 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.
- 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 is too dry, add a few tablespoons more stock or water.