Back to Israeli Couscous with Mint and Lemon All Reviews for Israeli Couscous with Mint and Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 1/2 teaspoons coarse salt, plus more for pasta water 8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo) 5 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 cup fresh mint leaves, thinly sliced 5 scallions, thinly sliced diagonally 1/3 cup golden raisins 3 tablespoons very thinly sliced lemon zest (2 to 3 strips) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon juice Freshly ground pepper, to taste 1/8 teaspoon red-pepper flakes
Gallery
Recipe Summary Servings: 6
Gallery
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 1/2 teaspoons coarse salt, plus more for pasta water 8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo) 5 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 cup fresh mint leaves, thinly sliced 5 scallions, thinly sliced diagonally 1/3 cup golden raisins 3 tablespoons very thinly sliced lemon zest (2 to 3 strips) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon juice Freshly ground pepper, to taste 1/8 teaspoon red-pepper flakes
Directions
Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.
Reviews (7)
Add Rating & Review 74 Ratings 5 star values: 17 4 star values: 31 3 star values: 14 2 star values: 12 1 star values: 0
Reviews (7)
Add Rating & Review 74 Ratings 5 star values: 17 4 star values: 31 3 star values: 14 2 star values: 12 1 star values: 0
Add Rating & Review
74 Ratings 5 star values: 17 4 star values: 31 3 star values: 14 2 star values: 12 1 star values: 0
74 Ratings 5 star values: 17 4 star values: 31 3 star values: 14 2 star values: 12 1 star values: 0
74 Ratings 5 star values: 17 4 star values: 31 3 star values: 14 2 star values: 12 1 star values: 0
5 star values: 17 4 star values: 31 3 star values: 14 2 star values: 12 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/17/2019 I have been making this for years and always receive rave reviews. It's simple and perfect for spring & summer menus. Martha Stewart Member Rating: Unrated 05/26/2014 Made this recipe and it was a huge hit. Tasted even better the next day. Didn't have pine nuts, so I used a fabulous toasted nut mixture purchased at the Machane Yehuda market in Jerusalem. Served the nuts on the side so they didn't get soggy. Will definitely be making again and again. Martha Stewart Member Rating: Unrated 09/15/2012 I have made this several times for BBQs and summer parties, and it's always a hit. I prefer to use Craisins rather than golden raisins. They make the salad more colorful and add a nice flavor. Martha Stewart Member Rating: Unrated 08/28/2010 Absolutely deliciious! I make it at least once a week and take it to pot lucks where it gets rave reviews. Martha Stewart Member Rating: Unrated 07/10/2010 the best catering for Israeli Delicious food in Northwest suburbs of Chicago is - www.israelidelicious.com. Their Falafel party is Yammi ! Martha Stewart Member Rating: Unrated 05/26/2009 Moroccan couscous is a different food item despite the use of the same name. This comment is from someone who is making some kind of political statement regarding the Arab-Israeli conflict. From a food point of view, the comment is inaccurate. From the political point of view, the comment does not belong here on Martha Stewart's website. Martha Stewart Member Rating: Unrated 07/28/2008 The Israeli variant is about twice the diameter and made of hard wheat instead of regular couscous wihich is semolina. This larger type is packaged in the stores as "Israeli Cousous".Martha Stewart Member
Rating: 5 stars 08/17/2019
I have been making this for years and always receive rave reviews. It’s simple and perfect for spring & summer menus.
Rating: 5 stars
Rating: Unrated 05/26/2014
Made this recipe and it was a huge hit. Tasted even better the next day. Didn’t have pine nuts, so I used a fabulous toasted nut mixture purchased at the Machane Yehuda market in Jerusalem. Served the nuts on the side so they didn’t get soggy. Will definitely be making again and again.
Rating: Unrated
Rating: Unrated 09/15/2012
I have made this several times for BBQs and summer parties, and it’s always a hit. I prefer to use Craisins rather than golden raisins. They make the salad more colorful and add a nice flavor.
Rating: Unrated 08/28/2010
Absolutely deliciious! I make it at least once a week and take it to pot lucks where it gets rave reviews.
Rating: Unrated 07/10/2010
the best catering for Israeli Delicious food in Northwest suburbs of Chicago is - www.israelidelicious.com. Their Falafel party is Yammi !
Rating: Unrated 05/26/2009
Moroccan couscous is a different food item despite the use of the same name. This comment is from someone who is making some kind of political statement regarding the Arab-Israeli conflict. From a food point of view, the comment is inaccurate. From the political point of view, the comment does not belong here on Martha Stewart’s website.
Rating: Unrated 07/28/2008
The Israeli variant is about twice the diameter and made of hard wheat instead of regular couscous wihich is semolina. This larger type is packaged in the stores as “Israeli Cousous”.
All Reviews for Israeli Couscous with Mint and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Israeli Couscous with Mint and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
