Israeli Couscous

Israeli couscous

  • Servings: 4
  • Difficulty: easy
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My mom is one of the best cooks I ever known, her food came from the heart. she have so much love for food that you could taste it every time you would eat her food… Israeli couscous was and still is one of my favorite dishes she made growing up.she always made it with chicken and Lamb stews.

I was asked to post the recipe by friends and family, so here it is! And the name is so appropriate Israeli Couscous and I was born there get it? hehehehehe ok ok here is the recipe!

.2 1/2 cups Israeli Couscous

.3 Tbsp. Butter

.1/2 Tbsp. Salt

.1/2 Tbsp. Saffron

.1 Tbsp. olive oil

.2 1/2 cups hot chicken broth

Add Saffron to Chicken broth and set a side to steep for few minutes.

In a large pot heat olive oil and butter, add couscous and toast for about 4 -5 minutes or until golden brown. Making sure to stir every few seconds to avoid burning it.

Add salt and stir for few seconds , add the chicken broth mixed with the Saffron, bring to boil. Lower the heat to simmer and cook fully covered until the broth is absorbed and the couscous is fully cooked, about 20 minutes.
Toss with  a fork and serve!

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