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close up image of cooked couscous in a white bowl with red pepper flakes on top

Garlicky Israeli Couscous Recipe

This Garlicky Israeli Couscous is savory and chewy. With delicious taste and texture, you'll love serving it with your favorite main dishes.
Course Side Dish
Cuisine Middle Eastern
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 4
Calories 295kcal
Author Dina



  • 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.


Storing and Reheating
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.


Calories: 295kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 537mg | Potassium: 196mg | Fiber: 3g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 1mg