Israeli Couscous with Pine Nuts and Parsley Recipe
If you’re searching for a new go-to side dish with just the right mix of nutty flavor, fresh herbs, and a hint of bright citrus, let me introduce you to Israeli Couscous with Pine Nuts and Parsley. Each bite delivers toasted pearls of couscous, crunchy pine nuts, and vibrant parsley—all tied together by a splash of lemon. It’s one of those dishes that looks elegant but is secretly easy to whip up, perfect for both busy weeknights and special dinners.
Ingredients You’ll Need
The beauty of Israeli Couscous with Pine Nuts and Parsley lies in its simplicity: every ingredient is carefully chosen to maximize flavor, color, and texture. With just a handful of basics and a few pantry staples, you’ll build layers of taste that wow without any fuss.
- Olive oil: Provides a rich base for toasting the couscous to golden perfection, adding depth and dimension.
- Israeli (pearl) couscous: These tender, chewy pearls are the star of the show, offering a unique bite different from regular couscous.
- Low-sodium chicken or vegetable broth: Adds savory undertones and keeps the couscous moist and flavorful as it cooks.
- Salt: Enhances every other flavor in the dish so don’t skip this small but mighty pinch.
- Black pepper: Gives a subtle little kick and rounds out all the savory notes.
- Toasted pine nuts: These golden nuggets provide crunch and a warm, nutty aroma you’ll crave.
- Fresh parsley: Brightens the dish, adding flecks of green and a refreshing herbal lift.
- Lemon juice: Brings everything together with a lively zing—just a tablespoon makes all the difference.
- Optional Parmesan or feta: Both cheeses add a savory, creamy element for those who want an extra layer of indulgence.
How to Make Israeli Couscous with Pine Nuts and Parsley
Step 1: Toast the Couscous
Start by heating a tablespoon of olive oil in a medium saucepan over medium heat. Once the oil shimmers, add your Israeli couscous and stir often—this is the secret to creating a rich, nutty flavor! Toast the pearls for 3 to 4 minutes, until they turn a lovely golden brown. You’ll know it’s ready when the aroma is irresistible and the color deepens just a bit.
Step 2: Simmer in Broth
Next, pour the chicken or vegetable broth into the toasted couscous and sprinkle in the salt and black pepper. Stir, bring everything to a gentle boil, and then reduce the heat to low. Cover with a tight lid and let the couscous simmer for 10 to 12 minutes. As it cooks, the couscous will plump up beautifully, soaking up all those savory broth flavors.
Step 3: Rest and Fluff
When the liquid is fully absorbed and the couscous is tender, remove the pan from the heat. Let it sit, still covered, for 5 minutes—this step ensures every pearl gets perfectly fluffy. Then, use a fork (not a spoon!) to gently fluff it, so you don’t squash those tender grains.
Step 4: Stir in Pine Nuts, Parsley, and Lemon
Now it’s time to finish your Israeli Couscous with Pine Nuts and Parsley. Stir in the toasted pine nuts, chopped parsley, and fresh lemon juice. The nuts add a delightful crunch, the parsley gives a fresh burst of color, and the lemon makes the whole dish sing with brightness. Taste and adjust seasoning if needed—you know your palate best!
Step 5: Finish with Cheese (Optional)
If you like a touch of creaminess or extra savory punch, sprinkle a tablespoon of grated Parmesan or crumbled feta over the warm couscous just before serving. The cheese melts gently, rounding out the flavors in the most delicious way.
How to Serve Israeli Couscous with Pine Nuts and Parsley
Garnishes
To make your Israeli Couscous with Pine Nuts and Parsley extra inviting, I love adding a sprinkling of finely chopped parsley and a few extra toasted pine nuts on top. For a pop of color, try a little lemon zest or a dusting of freshly cracked black pepper—both make the dish look as good as it tastes.
Side Dishes
This couscous is irresistibly versatile. It pairs beautifully with grilled chicken, fish, lamb, or roasted vegetables. For a Mediterranean feast, surround it with a platter of tzatziki, hummus, sliced cucumbers, and warm pita bread, letting everyone build their own plate with maximum flavor and fun.
Creative Ways to Present
For special occasions, serve Israeli Couscous with Pine Nuts and Parsley in a large, shallow bowl so all those pretty flecks of green and gold shine. Or pack it into individual ramekins, invert them onto plates, and crown each serving with extra herbs and cheese. You can even stuff it into roasted peppers for an eye-catching (and tasty) centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftover Israeli Couscous with Pine Nuts and Parsley, transfer it to an airtight container and pop it in the fridge. It’ll keep beautifully for up to three days, making it fantastic for meal prep or next-day lunches.
Freezing
While the texture is best fresh, you can freeze this dish if needed. Spoon cooled couscous into a freezer-safe bag or container and freeze for up to two months. Just keep in mind the pine nuts may lose a bit of their crunch after thawing.
Reheating
To reheat, sprinkle a tablespoon of water over the couscous and microwave on medium in 30-second bursts, fluffing with a fork in between, until hot. You can also rewarm it gently on the stovetop, adding a splash of broth if it seems dry. Don’t forget to add a little fresh parsley or lemon juice just before serving to revive those bright flavors!
FAQs
What is Israeli couscous and how is it different from regular couscous?
Israeli couscous, also known as pearl couscous, is made of small, round toasted pasta balls. Unlike traditional couscous, which is much smaller and more granular, Israeli couscous has a delightfully chewy bite and toasts up beautifully in olive oil for added flavor.
Can I make Israeli Couscous with Pine Nuts and Parsley vegan?
Absolutely! Simply use vegetable broth and skip the cheese (or choose a vegan cheese alternative) for a delicious plant-based version.
What’s the best way to toast pine nuts?
Place the pine nuts in a dry skillet over medium heat. Shake the pan frequently and keep a close watch—once they turn golden and fragrant, remove them from the heat immediately to prevent burning.
Can I add other herbs or extras to the couscous?
Yes! Fresh mint, dill, or chives are fabulous additions. You can also toss in roasted cherry tomatoes, diced cucumber, or sautéed mushrooms for even more flavor and texture.
Is Israeli Couscous with Pine Nuts and Parsley gluten-free?
Israeli couscous is made from wheat, so it is not gluten-free. However, you can find gluten-free alternatives made from corn or rice that work well in this recipe!
Final Thoughts
Israeli Couscous with Pine Nuts and Parsley is one of those recipes you’ll want to keep in your weekly rotation. It’s quick, deeply satisfying, and bursting with fresh flavor. I can’t wait for you to gather your ingredients and give it a try—you’ll see just how easy it is to elevate your dinner table with this stunning side!
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Israeli Couscous with Pine Nuts and Parsley Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic dish featuring Israeli couscous tossed with toasted pine nuts, fresh parsley, and a hint of lemon juice. This Mediterranean-inspired side dish is both satisfying and easy to prepare, making it a perfect accompaniment to a variety of main courses.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1½ cups Israeli (pearl) couscous
- 2¼ cups low-sodium chicken or vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- ⅓ cup toasted pine nuts
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: 1 tablespoon grated Parmesan or crumbled feta
Instructions
- Toast Couscous: In a medium saucepan, heat olive oil. Add couscous and toast until golden brown.
- Cook Couscous: Pour in broth, salt, and pepper. Bring to a boil, then simmer covered for 10–12 minutes.
- Finish Dish: Remove from heat, let sit for 5 minutes. Fluff with a fork, then stir in pine nuts, parsley, and lemon juice. Adjust seasoning if needed. Add cheese if desired.
Notes
- To toast pine nuts, place in a dry skillet over medium heat for 2–3 minutes until golden and fragrant.
- This dish pairs well with grilled chicken, fish, or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¾ cup
- Calories: 270
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
