Israeli couscous is actually a type of toasted pasta, but the best way to cook it is to treat it like rice, with measured amount of water. This way of cooking will result al-dente and separated grains.Most times I cook it plain, but sometimes, like with the recipe here, I feel like preparing a bit more interesting version. So I’ve added some mushrooms and other vegetables and the result was a quick, “all in one pot” vegetarian dish which, topped with some goat cheese, is perfect for lunch.
The dish can also be served as a tasty side dish, especially with roasted chicken. Another tasty option for any leftovers, is to mix it with eggs and flour and fry the mixture into tasty crispy patties.
Whichever way you’ll choose to make this dish, I’m sure you’ll enjoy it.
Makes: 4-6
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients:
1 medium onion, diced
2 Tbs olive oil
2 tsp salt
¼ tsp freshly ground black pepper
1 large carrot, diced
2 scallions, chopped
1 package (8oz, 225 grams) white mushrooms, legs removed, sliced
1 package (8oz, 225 grams) Baby Bella mushrooms, legs removed, sliced
1 cup Israeli couscous
2¼ cups water
¼ tsp cayenne pepper
2 bay leaves
For serving (optional): fresh goat cheese or thinly sliced Parmesan or Gruyere cheese
For the patties (optional):
1-2 eggs
1-2 Tbs flour
Oil for frying
1. Mix the onion, oil, salt and pepper in a large pot and fry over medium-high heat until the onion softens. Add the carrot and scallions. Mix and fry for 1-2 minutes. Add the mushrooms and fry, mixing occasionally, for about 5 minutes, until the mushrooms are cooked through. Add the couscous, mix well and fry for a minute. Add the water, cayenne and bay leaves. Mix and bring to the boil. Taste and adjust seasoning if needed. Lower the heat to low, cover the pot, and cook for 15 minutes.
2. Turn off the heat and leave in the pot, covered, for 5 minutes before serving. Serve as is or with cheese on top.
3. To prepare the patties: depending on how much leftover you have, add 1-2 eggs and 1-2 tablespoon of flour and mix well. Preheat oil for shallow frying in a large pan over medium-high heat. Add ¼ cups of the mixture to the hot oil and flatten with a spatula. Fry until golden on both sides.
This looks delicious! I love this type of couscous and it is so versatile. 👌🏾
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Thank you Donna, I’m glad you liked the dish. I agree, this type of couscous is very versatile. I use it often in different ways. 🙂
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What a great way to use up the leftovers! I usually just put a runny-yolked egg in with it, and add some kind of salsa. Sometimes I just put a beat-up egg with it and let the whole thing coagulate, but I like the idea of adding flour and making patties.
If it had been served plain, how about adding onions and/or mushrooms at the patty stage? Mild green chile or tomatillo salsa on top? Or – completely different – with lots of cheese like mac ‘n’ cheese, with bits of ham??? If using a hard(er) cheese, would mac ‘n’ cheese patties be possible? Can you tell we love crispy cheese? ;->
Virtual hugs,
Judie
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Thank you Judie, I’m glad you liked the dish.
Here I used the leftovers from this specific dish for the patties but obviously you can add any ingredient you like. I like the idea of crispy cheesy patties. 🙂
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This dish and the patties sound delicious!
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Thank you Greg, I’m glad you like the dish. It turned out very tasty and worth writing down the recipe for.
The patties were a great hit. By now I make more than needed, just to have enough leftovers to make them! 🙂
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I would do the same.
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🙂
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I am so happy that you posted this. I have often wondered how to make Israeli couscous. Thank you! Looks delish.
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Thank you Carol, I’m glad you liked the recipe and found it useful. I cook Israeli couscous often and you can also find other variations under the search button. I hope you’ll make and enjoy. 🙂
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I am going out shopping now. I have never made it.
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Hope you’ll enjoy it. 🙂
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A two-fer! Both look so easy and delicious!
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Thank you Kathryn, I’m glad you liked the idea. It is indeed fun to have two for the “price” of one! 🙂
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Wow Ronit, the patties are such a great idea. I love israeli cous cous so this would be a great variation, thanks.
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Thank you Myra, I’m glad you liked the idea. This version became one of my favorites. The patties are so crispy and tasty. 🙂
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Looks delicious!
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Thank you Aniqah! 🙂
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You’re welcome!
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I liked the recipe, looks delicious! thanks RONIT
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Thank you Khadija, I’m glad you liked the recipe. 🙂
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Sounds like a very delicious and comforting dish.🙂
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Thank you Aspassia, I’m glad you liked the recipe. It is indeed the perfect comfort food. 🙂
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Reblogged this on On the Road Cooking and commented:
Great mushroom dish🍴🍴
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I like couscous! 🍁🍂🌾
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Glad to know! 🙂
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I didn’t imagine couscous can cook like rice. Looks yum! and I like the patty version!
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Israeli couscous is a type of toasted pasta, not the regular finer semolina couscous. Because it is toasted, it can hold the shape when cooked like that. It’s worth trying. 🙂
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I see… not sure if I can find it here. I’ll ask one of my acquaintances who has just been back from Israel.
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Yes, silly me, I guess it’s not exactly available in Japan… 🙂
By the way, your acquaintances may not know what “Israeli couscous” is – as it is the term used here in the States to differentiate it from regular couscous. They may refer to it by the Israeli term “Petitim” פתיתים.
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Thank you for the tip! Ah, I didn’t expect that I couldn’t find Israeli Halva and Arak in London!! Tried some restaurants but none of them know where I can purchase 😦
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I’m not surprised. The Israeli/Jewish population in London is not as large as it is in the States. Also, Britain is notorious for not exactly favoring both… 😉
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Looks delicious! I make something similar with quinoa, but this recipe has so much more in it!
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Thank you Dolly, I’m glad you liked the dish.
Quinoa is great but I do prefer the texture of the Israeli couscous. By the way, as much as I know there is also a spelt version. 🙂
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Thank you, Ronit, I’ll have to look into the spelt version. I quite agree about the texture, but if you have ever seen photos of my husband in my posts, you’ll understand my reason for avoiding carbs as much as possible.
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Love it ♥
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Thank you Summer! 🙂
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Brilliant! Are they Fregola?
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Thank you Franck!
Fregola is made of semolina while Israeli couscous is made of hard wheat, so the texture is a bit different. But it can be a reasonable substitute if you can’t get the real thing.
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Very interesting, thank you!
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My pleasure. 🙂
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Beautiful Ronit. It looks like you and I have been on the same food wavelength lately. I too love Israeli couscous, love how it feels on your tongue. I usually roast my veggies with lots of fresh herbs, olive oil and juices. There’s nothing like it is there? I like the idea of the patties too, I have some leftover quinoa and will try it out.
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Thank you Loretta, I’m glad you liked this version.
Roasted vegetables the way you describe are indeed the best! 🙂
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As I scrolled down, savouring the photos… it just got better and better. Yummy!
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Thank you Annika, I’m glad to hear!
I cook Israeli couscous often in different ways, but this version turned out to be so good, it was worth a post. 🙂
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You have some very tasty looking dishes there Ronit. The fried with egg version looks really good. I like to make op the couscous on chicken stock and add herbs (lots of herbs) to make a side for chicken. It’s a lovely and rarely used dish here in Ireland.
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Thank you Conor, I’m glad you liked the dish. I too like to make couscous in varies ways. It’s a wonderful side dish. Growing up in Israel, Israeli couscous was the most common pasta and it is still my go-to comfort food. 🙂
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Perfect! I’ve been looking for a couscous recipe that I could throw together relatively easily and you’ve just supplied a great one, Ronit. Love the combination of ingredients that you’ve used here. I think I’ve just found a new go-to side dish. Thanks!
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Thank you John! I liked this version enough to write it down – and already made it again. I hope you’ll enjoy it too. 🙂
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It looks delicious! Must try this too!
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Thank you Aletta! I’m glad to know and hope you’ll enjoy it. 🙂
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I am loving this dish! I bought some of this giant cous cous a while back but am yet to open the pack – I can’t wait to try this!
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Thank you! I’m glad to hear. I hope you’ll enjoy it. 🙂
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I love Israeli couscous, Ronit! So this recipe is right down my alley!! 🙂 It sounds and looks delicious.
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Thank you Roxanne, I’m very glad to know. This variation is one of my favorites and I hope you’ll enjoy it too. 🙂
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Sure will! 🙂 Thank you!
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Very nice me too love the couscous to be al-dente. Sounds so delicious and the photograph is amazing. I can count the grains:)
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Thank you Sumith, for your kind comment. I’m very glad you liked the recipe and photos. 🙂
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Ronit, I love your passion in cooking. I am watching and learning from you. Thanks a lot
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Thank you Sumith! It’s great to share our passion for good food and learn from each other. 🙂
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Very true Ronit:) An amazing platform. Learning too many new things from people like you.
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Looks delicious:)
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Thank you Rashmi! 🙂
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I really like the idea of the crispy patties…they sound yummy.
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Thank you Karen, I’m glad you liked the idea. The patties are indeed crispy and tasty. 🙂
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My husband & I absolutely LOVE Israeli couscous. Before it was so readily available, we were driving all over creation to buy it. Thank goodness it is everywhere now! LOVE it with the mushrooms.
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Thank you Josette, this version is one of my favorites and I’m glad you liked it.
It is indeed so great it is now easily available. It’s such a versatile and easy to prepare ingredient. I make it often. 🙂
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Looks Spectacular
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Thank you Ruchi! 🙂
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❤️ Israeli couscous. Will for sure try this one.
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Thank you Esmé, I”m glad to hear. I hope you’ll enjoy the results. I’ll be happy to read your comments. 🙂
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❤ Take care and hop over and enjoy what we have on this end. I will show up on your side soon again
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🙂
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All those ingredients would make for a tasty dish.
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Thank you Mary! This combination adds up to a tasty dish that can stand on its on, but I also use it often as a tasty side dish. Very versatile. 🙂
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Superb share Ronit! By any chance can we substitute Couscous with an alternate? I cannot find it in my current city. Thanks in advance!
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Thank you Pushpita, I’m glad you liked the dish.
If you have any other type of small pasta, you can use it. However, it will not hold its shape like the Israeli couscous does, as it is a toasted and drier type of pasta.
I hope you will still like the result. I’ll be happy to read about your version. 🙂
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