Isreali Couscous with Scallion and Parmesan



This couscous makes an excellent side for everything from pan seared chicken to roasted leg of lamb.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 4 Tbsp
    butter, divided
  • 2 c
    isreali (pearl) couscous (i like tri-colored)
  • 5 scallion
    thinly sliced, whites seperated from greens
  • 3 c
    water or chicken broth
  • ·
    zest from half a lemon
  • ¼ c
    freshly grated parmesan
  • ·
    salt and pepper to taste

How to Make Isreali Couscous with Scallion and Parmesan


  1. In a large sauce pan melt 2 tbsp butter over medium high heat. Add the scallion whites and saute until just tender, about 2 minutes.
  2. Add the couscous and saute, stirring to coat the pearls evenly, about 30 seconds. Add salt and pepper.
  3. Add the liquid of your choice and cover. Bring to a rapid boil then turn down to low. Continue to cook on low for 10-15 minutes, until there are no visible bubbles forming. Turn off heat and let rest 5 minutes.
  4. Fluff the couscous and stir in the remaining butter, scallion greens and lemon zest. Stir until the cheese is evenly incorporated. Serve immediately.

Printable Recipe Card

About Isreali Couscous with Scallion and Parmesan

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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