This Mediterranean Israeli Couscous is perfect as an accompaniment to any Mediterranean-inspired meal or on its own in a giant bowl!I was so happy with how my Lemon Israeli Couscous with Dates and Walnuts turned out, that I wanted to come up with different flavor combinations. Keeping with the Mediterranean flavors of my Mediterranean Chicken Thighs, I decided to make Mediterranean Israeli Couscous.
With fresh flavors from mint, lemons, and tomatoes, some briney flavor from Kalamata olives, and some saltiness from feta cheese, this Mediterranean Israeli Couscous is a winner!
Add this Mediterranean Israeli Couscous as an accompaniment to any Mediterranean-inspired meal, as a substitute for rice pilaf, or just enjoy an entire bowl by itself! Me, personally, I like to have it on the side of a warm chicken dinner.
- 1 cup Israeli couscous
- 1 ¼ cup chicken broth
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Zest from 1 lemon
- 1 tablespoon lemon juice
- ½ cup quartered grape tomatoes
- ¼ cup sliced Kalamata olives
- 2 tablespoons fresh mint leaves, julienned
- ½ cup crumbled feta cheese
- Salt and pepper to taste
In a large pot, bring the couscous and broth to a boil over medium heat. Lower the heat to bring to a simmer. Cover and let simmer for 10 minutes, until the couscous is tender and the liquid has been absorbed.
Drizzle in the olive oil and stir to coat. Add the garlic and zest and stir to combine. Add the lemon juice, tomatoes, olives, mint, and cheese. Stir to combine. Season with salt and pepper to taste.