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Spiced Israeli Couscous



These mammoths are not your average little couscous grains.

I don’t know about you, but I’m a huge fan of Mediterranean food. But, I’ll be honest - before this, I’d never had couscous of this size. If you’ve ever had traditional couscous before, it was most likely in the form of a much smaller, circular and fluffy grain with some raisins or other mediterranean flavours mixed into it. However, these guys are about the size of a pearl and are known as “Israeli couscous”. They’ve got a bit of a bite to them, are a lot chewier and have wayyyyy more flavour. (Clearly, they’ve become a new favourite!)

Try mixing up your grains this week by prepping a large batch of Israeli couscous and getting creative by pairing it with your favourite proteins and sides. I promise, you won’t regret it.

Recipe available below!

INGREDIENTS:

  • 2 cups israeli couscous

  • 2.5 cups chicken stock (or veggie stock)

  • 1-2 tsp oregano

  • Salt and pepper (to taste)

  • Lemon juice (if desired)

DIRECTIONS:

  1. Place couscous and stock in a medium saucepan. Bring to a boil.

  2. Once boiled, reduce heat and let simmer until couscous has soaked up all the liquid.

  3. Season with oregano, salt and pepper, then fluff up with a fork.

  4. Serve warm, or let cool and place in a storage container for later. (Note: Couscous has a tendency to clump together once cooled. I like adding a touch of water to the portion I reheat so that it never dries out.)

PS - If you’d like to download a FREE printable Weekly Grocery List that will help you stick to your nutrition goals while still being able to enjoy the foods you love most, you can do so HERE!

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