Photo: Ryan Liebe
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- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 cloves (large) garlic
- 1 cup (6 ounces) Israeli couscous
- 1 1/4 cups water
- 3 tablespoons lemon juice, freshly squeezed
- Freshly ground pepper
- 2 cups tender flat-leaf parsley leaves
- 1 cup lovage leaves or tender light-green celery leaves
- 1/2 cup mint leaves
- 1/4 cup chives, snipped
- 1 jalapeño, halved, seeded and thinly sliced crosswise
- 1 pint grape tomatoes, quartered
- 1 seedless cucumber, peeled and finely diced
- In a medium saucepan, heat 1 tablespoon of the olive oil with the garlic cloves and cook over moderate heat until the garlic is lightly browned in spots, about 2 minutes. Add the Israeli couscous and cook, stirring, until lightly browned, about 2 minutes. Add the water, season with salt and bring to a boil. Cover and cook over low heat until the couscous is tender and the water is absorbed, about 10 minutes.
- Pick out the garlic cloves from the couscous and mash them to a paste. Transfer the garlic paste to a large bowl and whisk in the lemon juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate for 10 minutes, just until no longer warm.
- Add the parsley, lovage, mint, chives, jalapeño, tomatoes and cucumber to the couscous and toss well. Season with salt and pepper and serve.
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