Rating: 3 stars
9 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Though grains of Israeli couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta.

Allison Fishman
Recipe by Cooking Light August 2003


Recipe Summary test

6 cups (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.

  • Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

Nutrition Facts

419 calories; calories from fat 30%; fat 14.1g; saturated fat 3.9g; mono fat 1.4g; poly fat 0.8g; protein 30.2g; carbohydrates 42.5g; fiber 2.6g; cholesterol 64mg; iron 2.5mg; sodium 677mg; calcium 54mg.