Israeli Couscous
This is a delicious, buttery side dish that could go with just about any meat-based meal.
Course: Side Dish
Cuisine: Jewish
Author: Talisha Bloemker
Servings: 4
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 4 Tbsp butter (divided)
- ¾ cup pearl couscous
- 1 pinch salt
- 1 ½ cups water
- 1 ½ tsp Better Than Bouillon Chicken Base
- 1 lemon
Zest the lemon and squeeze the juice. Set aside.
In a medium sized saucepan, melt 2 Tbsp butter.
Add the couscous and salt.
Stirring frequently, cook until toasted and golden brown (2-3 minutes).
Add the water and bouillon and bring to a boil.
Once it comes to a boil, cover and reduce the heat to a low simmer.
Cook until the couscous is tender - 6-8 minutes.
Turn off the heat, drain any excess liquid, and stir in the remaining 2 Tbsp butter, lemon zest, and juice.
Diet: Egg Free