Ina Garten’s Israeli Couscous is made with Israeli couscous, Italian tuna, lemon juice and zest, olive oil, capers, black olives, roasted red peppers, garlic, salt, ground black pepper, scallions, and basil, creating a savory dish that takes 45 minutes to prepare!
Try More Ina Garten Recipes:
- Ina Garten Basil Scalloped Tomatoes
- Ina Garten Kielbasa With Mustard Dip
- Ina Garten String Beans With Shallots
? Why You’ll Love This Israeli Couscous Recipe:
- Flavorful Mediterranean Blend: It combines the savory richness of Italian tuna with tangy lemon zest, briny olives, and capers, balanced by sweet roasted red peppers and fresh herbs.
- Easy Preparation: With simple cooking steps and readily available ingredients, it’s quick to make yet impressively flavorful.
- Versatility: It can serve as a hearty main dish or a flavorful side, perfect for any meal or occasion.
- Ideal for Any Temperature: Whether served warm or at room temperature, it maintains its delicious flavors and textures.
❓ What Is Ina Garten’s Israeli Couscous Recipe?
Ina Garten’s Israeli Couscous Recipe features Israeli couscous cooked to perfection and mixed with flaked Italian tuna, lemon juice and zest, capers, olives, roasted red peppers, garlic, and fresh herbs.
? Ina Garten Israeli Couscous Ingredients
- 2 cups Israeli couscous (10 to 12 ounces)
- 2 (7-ounce) cans or jars of Italian tuna, drained and flaked
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good olive oil
- 3 tablespoons capers, drained
- 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
- 1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
- 2 teaspoons minced garlic (2 cloves)
- Kosher salt and freshly ground black pepper
- 1 cup chopped scallions (6-8 scallions)
- 1/4 cup julienned fresh basil leaves, lightly packed
- Juice of 1/2 lemon
? How To Make Ina Garten Israeli Couscous
- In a medium-sized saucepan, bring 4 cups of water to a boil. Lower the heat to low and stir in the couscous.
- Simmer, covered, for 12–15 minutes, or until the couscous is just tender. (plunge the pot off the heat). Put into a colander to drain.
- In a large bowl, mix the tuna, parsley, olives, red peppers, garlic, lemon zest, lemon juice, capers, olive oil, 1 tablespoon of salt, and 1 1/2 teaspoons of black pepper.
- Add the heated couscous to the mixture and mix thoroughly. Put the lid on and let it sit for 10 to 15 minutes, stirring occasionally.
- Toss in the scallions, basil, 1/2 lemon juice, and 1 additional teaspoon of salt right before serving. Adjust seasonings to taste and serve warm or at room temperature.
?Recipe Tips
- Adjust Lemon and Seasonings: Taste as you go and adjust the amount of lemon juice, salt, and pepper to suit your preference for acidity and seasoning.
- Resting Time: Allow the couscous to sit after mixing with the dressing and ingredients. This helps the flavors meld together for a more delicious outcome.
- Fresh Herbs: Use fresh herbs like basil or parsley for a burst of fresh flavor. Adjust the quantity based on your taste preference.
- Serve Immediately or Chill: Serve the couscous warm or at room temperature for the best texture and flavor. If preparing ahead, refrigerate and bring to room temperature before serving.
? What To Serve With Israeli Couscous?
Serve Israeli Couscous with Slow Roasted Spiced Pork,Grilled Halibut,Tuna And Hummus Sandwich, Smoked Salmon Quesadilla, Beef Rib Roast,Tortellini Soup,Shrimp And Swordfish Curry,Lamb Shank, Grilled Swordfish, Chicken Scarpariello, and Sirloin Tip Roast.
? How To Store Leftovers Israeli Couscous?
- In The Fridge: Store leftover Israeli couscous in an airtight container for 4 to 6 days.
- In The Freezer: Freeze leftover Israeli couscous in portions in freezer-safe containers for 3 to 4 months.
? How To Reheat Leftovers Israeli Couscous?
- On The Stove: Reheat gently leftover Israeli couscous in a saucepan over low-medium heat for 5 minutes, until warmed through.
- In The Microwave: Heat leftover Israeli couscous in a microwave-safe dish on high for 1 to 2 minutes, or, stirring occasionally.
FAQs
What is the difference between Israeli couscous and regular couscous?
Israeli couscous, also known as pearl couscous, is larger and has a chewier texture with a toasted-wheat flavor compared to regular couscous.
Should Israeli couscous be chewy?
Yes, Israeli couscous, also known as pearl couscous, is intended to have a distinctive chewy texture, which adds to its appeal.
How to stop Israeli couscous sticking?
To prevent Israeli couscous from sticking, coat it lightly in oil before cooking it with liquid to ensure separate, fluffy grains.
How do you know when Israeli couscous is done?
Israeli couscous is done when it’s tender with a slight “al dente” bite, and the grains are plump and cooked through.
Try More Ina Garten Recipes:
Ina Garten Israeli Couscous Nutrition Facts
Amount Per Serving
- Calories 213
- Total Fat 1.3g
- Saturated Fat 0.2g
- Trans Fat 0g
- Sodium 1.4mg
- Potassium 59.4mg
- Total Carbohydrates 42g
- Dietary Fiber 2.4g
- Sugars 0.8g
- Protein 7.8g
Ina Garten Israeli Couscous
Description
Ina Garten’s Israeli Couscous is made with Israeli couscous, Italian tuna, lemon juice and zest, olive oil, capers, black olives, roasted red peppers, garlic, salt, ground black pepper, scallions, and basil, creating a savory dish that takes 45 minutes to prepare!
Ingredients
Instructions
- In a medium-sized saucepan, bring 4 cups of water to a boil. Lower the heat to low and stir in the couscous.
- Simmer, covered, for 12–15 minutes, or until the couscous is just tender. (plunge the pot off the heat). Put into a colander to drain.
- In a large bowl, mix the tuna, parsley, olives, red peppers, garlic, lemon zest, lemon juice, capers, olive oil, 1 tablespoon of salt, and 1 1/2 teaspoons of black pepper.
- Add the heated couscous to the mixture and mix thoroughly. Put the lid on and let it sit for 10 to 15 minutes, stirring occasionally.
- Toss in the scallions, basil, 1/2 lemon juice, and 1 additional teaspoon of salt right before serving. Adjust seasonings to taste and serve warm or at room temperature.
Notes
- Adjust Lemon and Seasonings: Taste as you go and adjust the amount of lemon juice, salt, and pepper to suit your preference for acidity and seasoning.
Resting Time: Allow the couscous to sit after mixing with the dressing and ingredients. This helps the flavors meld together for a more delicious outcome.
Fresh Herbs: Use fresh herbs like basil or parsley for a burst of fresh flavor. Adjust the quantity based on your taste preference.
Serve Immediately or Chill: Serve the couscous warm or at room temperature for the best texture and flavor. If preparing ahead, refrigerate and bring to room temperature before serving.