Israeli Couscous with Almonds and Lemon

    Israeli Couscous with Almonds and Lemon


    16 people made this

    About this recipe: This side dish is a great way to serve Israeli couscous, also known as 'giant couscous'. It's simple but tasty flavour goes well with fish and chicken dishes, and with barbecued kebabs.

    Serves: 6 

    • 4 tablespoons flaked almonds
    • 1 tablespoon honey
    • 475ml water
    • 250g Israeli couscous
    • 2 teaspoons lemon zest
    • salt to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Toast almonds in a dry frying pan over medium heat until the nuts just began to brown. Stir in the honey making sure to coat the nuts. Spread the mixture on foil to cool; when the almonds have cooled completely break into small pieces.
    2. Bring water to the boil in a 2 litre or larger saucepan and stir in the couscous. Cover the pot and and simmer for 8 to 10 minutes, stirring occasionally until all the liquid has been absorbed. Remove from heat and stir in the almonds, lemon zest and salt.

    Israeli couscous

    Israeli couscous is much larger than regular couscous and can be found online, in larger supermarkets and in specialty shops.

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