Israeli Couscous with Almonds and Lemon

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    Israeli Couscous with Almonds and Lemon

    Israeli Couscous with Almonds and Lemon

    (18)
    35min


    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.

    Ingredients
    Serves: 6 

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

    Method
    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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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (18)

    by
    11

    This was really good. I followed the recipe as written, but after it was done I tasted it and it needed something else. So I squeezed some lemon juice and lemon pepper seasoning. Next time I will also double or triple the amount of Almonds.  -  22 Feb 2011  (Review from Allrecipes US | Canada)

    by
    8

    This was incredible easy to make! I found that using the non-stick type of foil was best to keep the honeyed almonds from sticking to the foil. This had a delightful flavour, but I would suggest adding about a teaspoon of grapeseed oil, to the dish.  -  15 Jul 2011  (Review from Allrecipes US | Canada)

    by
    4

    Tasty, but I felt that the amount of honeyed nuts is not enough to add crunch and flavour to the couscous. That being said, we used the zest of one whole lemon and a combination of whole almonds and cashews chopped up. I think a touch (1/4 teaspoon maybe) of lemon pepper might give it some "zing" too. Served this with Rachael Ray's "Grilled Wasabi-Honey Shrimp".  -  03 Nov 2010  (Review from Allrecipes US | Canada)

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