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.
Table Of Contents
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Rachel Martin says
Very good. Made as directed except for adding shrimp in the last 5 minutes of cooking. Reminded me of a cheat’s risotto. All the flavour half the time. Next time I plan to sub in some white wine and herbs. Or maybe a spoonful of pesto. Thank you for a great recipe.
Dina says
You are very welcome Rachel! Glad to hear you enjoyed this couscous recipe. The white wine and the herbs sound like great subs for this recipe! I hope you continue to enjoy this recipe! 🙂
Beverly Mae Nisbeth says
Your recipes are always excellent! (And yes, I’m still baking those double chocolate chip cookies!) I added extra garlic and some chopped cilantro at the end. Flavorful combination with the parmesan cheese. Thank you, Dina!
Dina says
Beverly, I am so glad ton hear that you love my recipes! Your kind words mean so much to me! 🙂
Heather says
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!
Dina says
I am so happy to hear that Heather! Thank you for the kind feedback 🙂
Ailish says
How many mins is the lid on for?
Dina says
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.
Maryellen says
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?
Dina says
Hi Maryellen, I just followed the ratio that was written on the box of couscous. Those are usually pretty darn accurate.
whtull says
I just made this for my kids (added chicken and basil from our garden) and they LOVED it. They’re super picky so this was a huge win! The ratio of water to Israeli/pearl couscous was perfect and took about 10 minutes to cook. Wondering if the poster who complained used regular couscous, which would probably mess up the recipe. ¯\_(ツ)_/¯
Dina says
Thank you so much for your kind feedback! I really appreciate you taking the time to do that! I am so glad you and your kiddos loved the recipe too! 🙂
Beverly Mae Nisbeth says
Did you maybe accidentally use regular, fine couscous instead of pearl coucous (Israeli couscous)? Regular couscous uses a 1:1 water to couscous ratio and it is not boiled. Instead, boiling water is added to the couscous which is then left covered for five minutes to soak up the liquid and swell. Hope this helps!
Leah says
Delicious easy side dish that’s a bit of a change from rice. Thanks for sharing your recipe.
Dina says
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 🙂
Katie says
Easy, delicious and budget friendly recipe!
Dina says
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!