This lemon garlic Israeli couscous recipe shall be a brand new one pot staple in your own home. It’s filled with greens, protein, and topping wit a salty whipped feta.
Veggie-Packed Couscous Dish
Hellloooooo, veggie lovers! This lemon garlic Israeli couscous is as wholesome as it’s scrumptious. And did we point out it’s veggie-packed?! You’ll discover a rainbow of greens on this one pot dish tossed along with chickpeas, lemon, garlic, couscous (after all!), and a scrumptious whipped feta sauce.
why you’ll adore it
One Pot: you solely want one single pot to whip this meal up.
Excessive Protein: this Israeli couscous dish will get you 9g protein/serving.
Veggie Packed: craving extra veggies? This meal is made with chickpeas, onion, bell pepper, carrots and tons of contemporary herbs.
Lemon Garlic Israeli Couscous Elements
This recipe has 4 simple to make parts. You’ll make a fast pickled veggie combine, the cooked couscous itself, a scrumptious whipped feta dressing, all topped with chopped contemporary herbs.
For the total recipe, scroll all the way down to the recipe card for a listing of elements and directions.
Pickled Veggies
This recipe requires a fast pickled veggie combine. You’ll want:
Apple cider vinegar
Kosher salt
Honey
Crimson jalapeno
Crimson onion
Matchstick carrots
Couscouscombine
Floor turmeric
Dried thyme
Salt
Floor coriander
Olive oil
Israeli couscous
Canned chickpeas
Crimson bell pepper
Lemon juice
Broth (any form will work! We used hen broth)
Whipped Feta
This feta yogurt topping comes collectively in simply 4 elements. Don’t skip it! You’ll completely love the flavour.
Plain Greek yogurt
Feta cheese crumbles
Garlic
Lemon zest
For Garnish
You’ll garnish this dish with the next chopped contemporary herbs:
Chopped parsley
Chopped mint
All Issues Couscous
No have to be intimidated to make the couscous on this recipe! It’s fast and simple to whip up. Seeking to be taught a bit extra about this scrumptious ingredient?
What’s couscous?
Couscous is a small spherical pasta usually created from barley or wheat (semolina).
What’s Israeli couscous?
Israeli couscous (typically known as pearl couscous) is a a lot bigger ball form than couscous, which is created from smaller and rather more irregularly formed balls of semolina flour and water. You may usually discover Israeli couscous in white, wheat and tri-color varieties.
Is couscous a pasta?
Sure! It could appear to be a grain, however is technically a pasta typically created from semolina flour.
What is an effective substitute for couscous?
An excellent various for the couscous on this salad is orzo pasta. Quinoa or non-pearl couscous would additionally work nicely.
Substitutions for Israeli Couscous
Don’t have Israeli couscous available, or can’t discover it at your go-to grocery retailer? Merely sub any of the next:
Methods to Make Lemon Garlic Israeli Couscous
For the total recipe, scroll all the way down to the recipe card for a listing of elements and directions.
Put together the pickled greens
Add the apple cider vinegar, salt, and honey to a mason jar. Cowl the mason jar and shake the elements till the honey is dissolved. Open the jar, and add the jalapeno, onion, and carrots. Place the jar within the fridge to pickle.
Put together the spice combine for the couscous
Add the turmeric, dried thyme, salt, and coriander to a small bowl and blend.
toast couscous
Add the Israeli couscous to the dutch oven and stir. Then, sprinkle the spices over the couscous, and let the couscous toast within the dutch oven for 2-3 minutes.
Add remaining elements & Let simmer
Add the chickpeas and pink pepper chunks to the dutch oven and blend all the pieces collectively. Lastly, add the lemon juice and broth to the dutch oven and produce to a boil.
Flip the warmth to low and canopy the dutch oven. Let the combination simmer for 12-14 minutes.
Make Whipped Feta
In the meantime, add the Greek yogurt, feta, garlic, and lemon zest to a bowl and blend to mix.
Serve & take pleasure in
Take away the dutch oven from the warmth and add the contemporary herbs to the pot and blend. High with the feta sauce and pickled greens, and luxuriate in.
Storage
Retailer this lemon garlic Israeli couscous in an air-tight container for 3-5 days within the fridge. We suggest preserving the pickled veggies and whipped feta separate after which pairing when able to serve.
Lemon Garlic Israeli Couscous with Whipped Feta
This Israeli couscous recipe is a one pot meal made with Israeli couscous, garbanzo beans, and greens. It’s cooked to perfection and the topped with whipped feta and pickled greens.
1 massive pink bell pepper, chopped into ½ inch chunks
¼ cup contemporary lemon juice
1 ¼ cup broth, any form (we used hen broth)
Feta Yogurt Topping
½ cup plain Greek yogurt
¼ cup feta cheese crumbles
1 clove garlic, grated
1 teaspoon lemon zest
Different elements
2 tablespoons chopped parsley
2 tablespoons chopped mint
Directions
Put together the pickled greens. Add the apple cider vinegar, salt, and honey to a mason jar. Cowl the mason jar and shake the elements till the honey is dissolved.
Open the jar and add the jalapeno, onion, and carrots to the jar. Ensure the greens are coated in apple cider vinegar. Place the jar within the fridge.
Put together the spice combine for the couscous. Add the turmeric, dried thyme, salt, and coriander to a small bowl and blend. Put aside.
Subsequent toast couscous. Warmth a big dutch oven over medium/excessive warmth. Add olive oil.
When the olive oil is aromatic, add the Israeli couscous to the dutch oven and stir. Sprinkle the spices over the couscous. Let the couscous toast within the dutch oven for 2-3 minutes.
Add the chickpeas and pink pepper chunks to the dutch oven and blend all the pieces collectively.
Lastly, add the lemon juice and broth to the dutch oven. Stir the elements collectively and produce to a boil.
Let simmer. Flip the warmth to low and canopy the dutch oven. Let the combination simmer for 12-14 minutes. The couscous will take in the liquid presently.
In the meantime, add the Greek yogurt, feta, garlic, and lemon zest to a bowl and blend to mix.
Uncover the dutch oven and fluff the couscous with a fork. All of the liquid ought to be gone.
Take away the dutch oven from the warmth and add the contemporary herbs to the pot and blend.
