This Garlicky Israeli Couscous is fluffy, chewy, and a bit savory. Made with fresh garlic and Parmesan, this recipe is full of flavor and tastes great with meats, veggies, and more.
If you like this dish, you should try our couscous salad and serve it with some air fryer salmon.
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The Most Flavorful Israeli Couscous
This recipe for garlicky Israeli couscous is so tasty and has great texture. Couscous is made of small balls of semolina or wheat flour, and when cooked, they take on a slightly chewy quality. It’s really delicious, especially with fresh garlic, Parmesan cheese, and cooked in chicken broth. Simple seasonings finish it off for a tasty side dish. So if you love couscous, you pretty much love pasta. Then I know you will enjoy my chicken scampi pasta and four-cheese ravioli.
Is pearl couscous the same as Israeli couscous?
Yes, pearl couscous and Israeli couscous are the same thing. They do look a bit like pearls with their light color and tiny circular shape. When toasted, they take on a savory flavor.
What you’ll need
- Butter: Unsalted butter works best
- Garlic: adds so much yummy flavor
- Israeli couscous: also known as pearl couscous
- Chicken broth: (or water) to cook the couscous.
- Seasoning: Parmesan cheese, Salt, Pepper, and Red pepper flakes (optional).
How to Make Garlicky Israeli Couscous
- Saute the garlic in butter. In a medium-sized saucepan over medium-high heat, add the butter and minced garlic clove. Stir until the garlic becomes fragrant, about 1 minute.
- Add the Israeli pearl couscous and broth. Now add in the pearl couscous and stir for about a minute. Then pour in the chicken broth and let it come to a boil.
- Simmer. Bring the heat down to low and put the lid on. Let the pearl couscous fully cook, usually when all the liquid has evaporated.
- Add the Parmesan and seasoning. Turn off the heat and stir in the grated Parmesan cheese and add the salt and pepper to taste.
Add-ins and Substitutes
- Add some vegetables- Try this Israeli couscous with some mushrooms, spinach, or fresh herbs, like mint or basil.
- Make it dairy-free/vegan- If you don’t eat dairy or are vegan, you can substitute the butter for olive oil, water for broth, and use nutritional yeast or a dairy-free alternative for the Parmesan cheese.
- Use a different broth- This garlicky Israeli couscous can be made with any type of broth (chicken, beef, or vegetable) or water. You can also add some white wine for another layer of flavor.
- Try fruits, nuts, and cheese- Toasted pine nuts, dried currants, goat cheese, and figs are all tasty add-ins.
What to Serve this Israeli Couscous with
This garlicky Israeli pearl couscous can be a side dish or integrated into the main course. A couscous salad is a tasty option or mixing in some Roasted Air Fryer Vegetables. Air Fryer Salmon atop Israeli couscous or crusting the fish with couscous works really well. Meats are always a good match for this garlicky recipe, so consider Baked Breaded Chicken Cutlets, Boneless Leg of Lamb, or Garlic Herb Steak Bites (20-minute meal). Finally, for a meat-free menu, try this pearl couscous with beans, hummus, or tofu.
How to Store and Reheat Pearl Couscous
To store any leftover garlicky Israeli couscous, place it in an airtight container or ziplock bag and refrigerate for up to 3 days. When you want to reheat it, place the couscous in a microwave-safe bowl and add 2-3 tablespoons of water for each cup of couscous (or more as needed) to keep it from drying out as you warm it.
More Tasty dishes to try!
- Easy Shakshuka Recipe
- Couscous Salad Recipe
- Chicken Shawarma
- Pesto Salmon (VIDEO)
- Bite Size Poppy Seed Roll
Full Recipe Instructions
Garlicky Israeli Couscous Recipe
- 2 tablespoons unsalted butter
- 1 small clove of garlic minced
- 1 1/3 cup Israeli couscous
- 2 cup chicken broth or water
- 1/4 cup Parmesan Cheese grated
- Salt and pepper to taste
- red pepper flakes optional
- In a medium-sized saucepan, add 2 tablespoons of unsalted butter along with 1 small minced garlic clove. Bring the heat to medium-high and stir until the garlic becomes fragrant. About 1 minute.
- Now add 1 1/3 cup Israeli pearl couscous to the saucepan and stir with the hot butter for about 1 minute.
- Now pour in 2 cups of chicken broth and let it come to a boil.
- Then bring the heat down to low, then place the lid on top and let the pearl couscous fully cook or until all liquid has evaporated.
- Now turn the heat off and stir in 1/4 cup grated Parmesan, then season with salt and pepper to taste.
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This recipe is amazing and simple! No fail every time! My kids love it! Goes well as a side dish to a grilled meat or roasted salmon!
I am so happy to hear that Heather! Thank you for the kind feedback 🙂
How many mins is the lid on for?
Hi Ailish, it depends on the brand of couscous you buy. Once you place the lid on, let the pearl couscous fully cook or until all liquid has evaporated.
Ally from Cali says
Ratio is correct. It’s 1 1/2 cups of liquid to every 1 cup couscous. Which means 1 1/3 cups couscous requires 2 cups liquid. Maryellen is doing something wrong.
Wayyy too much water. I’m going to have to throw this out. I feel like in the past I’ve done a 1:1 couscous:water. Why so much here?
Hi Maryellen, I just followed the ratio that was written on the box of couscous. Those are usually pretty darn accurate.
Delicious easy side dish that’s a bit of a change from rice. Thanks for sharing your recipe.
You are very welcome Leah! 🙂 Happy to hear you found this couscous recipe delicious and easy to make! Thank you so much for taking the time to leave your feedback! 🙂 I hope you find many more delicious recipes on my food blog 🙂
Easy, delicious and budget friendly recipe!
Thank you so much, Katie! Very happy to hear you loved this Couscous recipe 🙂 Thank you so much for taking the time to leave your awesome feedback and I hope you find many more delicious recipes on my blog!