Thomas J. Story
Total Time
15 Mins
Makes 6 to 8 servings

Also known as pearl couscous, Israeli couscous has an appealing tender-chewy texture.

How to Make It

Step 1

Bring broth and 1 cup water to a boil in a medium pan. Stir in couscous and peas. Lower heat to medium and cook, stirring frequently, until couscous and peas are tender, 5 to 10 minutes.

Step 2

Stir in mint and cook 1 minute. Add salt and pepper to taste.

Step 3

Note: Nutritional analysis is per serving.

Chef's Notes

Frozen peas may be substituted for fresh, but if you use frozen, stir them in at the last minute, along with the mint.

Ratings & Reviews

Donnasmithee's Review

April 01, 2012

DeepIndigo's Review

December 26, 2011
I really liked this recipe, I replaced the chicken broth for vegetable broth to make it vegetarian and used a bit less than 3 cups, used frozen peas and the result was very nice and tasty.

lizardo's Review

September 19, 2009
OK, simple and easy, but WAY too much broth/water, had to drain it after 10 minutes couscous was tender but soupy. Good way to use lots of mint. Nice with lamb kebabs.