I wanted a simple side dish to pair with some roasted chicken and a spinach sauté I was serving for dinner. We all loved this dish and thought it paired well with the rest of the meal. I think the garlic gives the Israeli couscous a nice pop of flavor. This recipe was super easy to make which was nice because the other recipes needed my attention. I’ll be making this garlicky couscous again soon.
Heat the chicken broth in the microwave for 75 seconds, or until hot. Set aside.
Heat a skillet coated with the olive oil over medium heat. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cover and cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.
Garlicky Israeli Couscous
Ingredients
- 1 3/4 cup of chicken broth heated until hot
- 2-3 tsp olive oil
- 1 1/3 cup of Israeli couscous
- Dash of crushed red pepper flakes
- 2 large cloves of garlic minced
Instructions
- Heat the chicken broth in the microwave for 75 seconds, or until hot. Set aside.
- Coat the skillet with the olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.
Pam look deliciius!
I love couscous salad!
xo
It’s amazing how garlic can take a side from bland to terrific!
I added a litter curry spice to this recipe and it was fantastic.
Hi Pam!! Happy New Year! I just caught up with your blog. Looks like you had a wonderful trip to Idaho!!! Lots of snow, and fun!!!!! Those cinnamon rolls!!! Wow!!! And who is the quilter? I see a quilt on the back of a chair your brother in law is sitting in?
Looks like fun. Always nice to come home though. Happy New Year to you and yours!
xo Kris
I love giant cous cous, this is a must with some spicy chicken!
I have never had israeli couscous…this sounds and looks very tasty and flavourful with garlic.
I love Israeli couscous! Mmm, this sounds really good. I have to remember to try using broth instead of water.
Love this! Israeli couscous reminds of pastina. Its so good!
From the title I thought–this sounds good, but probably complicated. Sometimes it’s fun to be wrong. Ha!
One of my favorites and it looks like you added quite a bit of flavor.
Mmm I’m all about the garlic and this sounds fabulous!
i don’t have time for tiny couscous–israeli is the way to go! i love the bigger balls and i love how you’ve prepared it!
Lately I have been obsessed with couscous. So I’ve been searching for recipes. This one spunds great I’m going to try it for sure.
I love Israeli couscous, and a simple garlicky recipes for it sounds great! perfect side dish.
I love couscous. I love the flavors in this, Pam!
Such a delicious side or with salad. xo Catherine
What temperature should the burner be set to when making this? And do you cover it after adding the broth? We tried it the other night and loved the flavor, but I’m new to couscous and think it may have been stickier than it was supposed to be, so I’m trying to make sure everything is the way it should be this time. ☺
Kalen,
Thanks for letting me know it wasn’t clear, I have corrected the recipe. Heat on medium heat and cover with a lid.
Pam
I burned the first batch on the bottom because burner was too high. Tried again because I’m stubborn like that! After you add the broth turn burner down to low summer – I set electric burner to 1 and it was perfect. Also I used a pot rather than a skillet and stirred a couple of times.
Just made this as part of the meal prep I do for the week ahead. I’ve never toasted my couscous before the rest of the cook, and it adds a wonderfully nutty flavor to the whole dish. Thanks for this easy and flavorful recipe, Pam!