Israeli Couscous

Savor the vibrant flavors of Israeli couscous, tossed with juicy cherry tomatoes, fresh parsley, and a hint of lemon. This delightful dish makes for a perfect weeknight dinner or a light lunch that brightens any table.

• 1 cup Israeli couscous
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1 teaspoon lemon juice
• Salt and black pepper to taste salt and black pepper

Method

1. 1

   In a medium saucepan, heat the olive oil over medium heat.

2. 2

   Add the minced garlic and sauté for about 1 minute until fragrant.

3. 3

   Stir in the Israeli couscous and toast for 2-3 minutes, stirring constantly.

4. 4

   Pour in the vegetable broth, bring to a boil, then reduce heat to low and cover.

5. 5

   Cook for about 10 minutes or until the couscous is tender and the liquid has been absorbed.

6. 6

   Remove from heat and stir in the cherry tomatoes, chopped parsley, lemon juice, and season with salt and black pepper.

7. 7

   Let it sit covered for a few minutes before serving warm.