Mediterranean Israeli Couscous (Pearl Couscous)
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This Mediterranean Israeli Couscous (or pearl couscous) is easy to serve as a warm side dish or chilled as a Mediterranean couscous salad. It’s filled with delicious and bright Middle Eastern flavors and ingredients like Greek olives, fresh herbs, vegetables, feta, and toasted pine nuts.
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Why This Recipe Works
- Easy to make in about 20 minutes
- Perfect as a side dish, a couscous salad, or a vegetarian meal
- Delicious Mediterranean flavors and ingredients
One of the things I love best about this couscous recipe is not only its distinctive Middle Eastern flavors but also its versatility. I love to serve it as a warm side dish, store the leftovers, and enjoy it as a Mediterranean Couscous Salad, much like my Couscous Salad with Smoked Salmon or for lunches or meals during the week.
Israeli Couscous Ingredients
The recipe card below contains ingredient measurements, but here is a quick list of what you will need to make this couscous recipe.
- Uncooked pearl couscous (Israeli or Middle Eastern)
- Green onions, chopped
- Cherry tomatoes (or grape tomatoes)
- Pitted kalamata olives: I love to buy them sliced as it saves a step
- Golden raisins soaked in hot water
- Olive oil: I prefer extra virgin olive oil
- Large lemon, zested and juiced
- Fresh herbs like cilantro, parsley, mint (or a combination)
- Red pepper flakes
- Salt and pepper
- Toasted pine nuts
- Crumbled feta cheese
How to Make Israeli Couscous
Simple to make in 3 steps.
For the Pearl Couscous
- In a medium saucepan, add 1 tablespoon of olive oil and heat. Add couscous and then cook and stir until its toasted and golden.
- Add 2 1/2 cups of water to the toasted couscous and 1 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook for 8-10 minutes or until the couscous is tender. Remove from the heat and set aside.
Prepare the Remaining Ingredients
- While the couscous is cooking, heat a nonstick skillet over medium heat and toast the pine nuts for 1-2 minutes or until golden. Remove from the skillet and set aside.
- In the same skillet, add 1-2 tablespoons olive oil, chopped green onions, tomatoes, and red pepper flakes if using. Saute until the tomatoes are blistered: 4-5 minutes. Remove from the heat and set aside.
Dressing the Pearl Couscous and Serving
- Whisk or shake 3 tablespoons of olive oil, lemon juice, and zest in a lidded jar. Drizzle over the couscous (using as much as desired) and toss well. Add the onions, tomatoes, olives, soaked raisins, and herbs. Toss to combine and season with salt and pepper to taste. Just before serving, sprinkle with pine nuts and feta.
What to Serve with Israeli Couscous
Serve it as a vegetarian meal in itself or as a side dish with Mediterranean dishes like Sheet Pan Greek Chicken, Greek Chicken with Yogurt Cucumber Salad, or Greek Chicken Skillet.
It’s also a delicious pairing with the earthly, complex flavors of Middle Eastern spiced dishes like Chicken Shawarma or even shakshuka.
More Mediterranean Recipes to Try!
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Mediterranean Israeli Couscous
Equipment
- 5-quart Enameled Cast Iron Dutch Oven or large pot for couscous
Ingredients
- 5 tablespoons olive oil divided
- 1 ½ cups uncooked pearl couscous (Middle Eastern or Israeli)
- 1 teaspoon kosher salt
- 3-4 green onion chopped
- 1 pint cherry tomatoes
- 1/2 teaspoon red pepper flakes optional, or to taste
- 1 large lemon zested and juiced
- 1/2 cup pitted kalamata olives chopped or sliced
- 1/2 cup golden raisins soaked
- 1/2 cup fresh herbs like cilantro, parsley, mint (or a combination)
- 1/4 cup pine nuts toasted
- 1/4 cup feta crumbled
Instructions
For the Couscous
- In a medium saucepan, add 1 tablespoon of olive oil and heat. Add couscous and then cook and stir until its toasted and golden.
- Add 2 1/2 cups of water to the toasted couscous and 1 teaspoon salt. Bring to a boil, cover, reduce heat to low and cook for 8-10 minutes or until the couscous is tender. Remove from the heat and set aside.
Remaining Ingredients
- While the couscous is cooking, heat a nonstick skillet over medium heat and toast the pine nuts for 1-2 minutes or until golden. Remove from the skillet and set aside.
- In the same skillet, add 1-2 tablespoons olive oil, chopped green onions, tomatoes, and red pepper flakes if using. Saute until the tomatoes are blistered: 4-5 minutes. Remove from the heat and set aside.
Dressing the Couscous and Serving
- Whisk or shake 3 tablespoons of olive oil, lemon juice, and zest in a lidded jar. Drizzle over the couscous (using as much as desired) and toss well. Add the onions, tomatoes, olives, soaked raisins, and herbs. Toss to combine, season with salt and pepper to taste. To serve sprinkle with pine nuts and feta.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I love this recipe as a warm side or chilled and served as a couscous salad. Easy and flavored beautifully!