Lemon Garlic Israeli Couscous with Whipped Feta

5 from 1 vote
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This lemon garlic Israeli couscous recipe will be a new one pot staple in your house. It is packed with vegetables, protein, and topping wit a salty whipped feta.

Lemon Garlic Israeli Couscous topped with whipped feta and veggies.
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Veggie-Packed Couscous Dish

Hellloooooo, veggie lovers! This lemon garlic Israeli couscous is as healthy as it is delicious. And did we mention it’s veggie-packed?! You’ll find a rainbow of vegetables in this one pot dish tossed together with chickpeas, lemon, garlic, couscous (of course!), and a delicious whipped feta sauce.

why you’ll love it

One Pot: you only need one single pot to whip this meal up.

High Protein: this Israeli couscous dish will get you 9g protein/serving.

Veggie Packed: craving more veggies? This meal is made with chickpeas, onion, bell pepper, carrots and tons of fresh herbs.

Israeli couscous and spices in a pot.

Lemon Garlic Israeli Couscous Ingredients

This recipe has 4 easy to make elements. You’ll make a quick pickled veggie mix, the cooked couscous itself, a delicious whipped feta dressing, all topped with chopped fresh herbs.

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

Pickled Veggies 

This recipe calls for a quick pickled veggie mix. You’ll need:

  • Apple cider vinegar
  • Kosher salt 
  • Honey 
  • Red jalapeno
  • Red onion
  • Matchstick carrots 

Couscous mix

  • Ground turmeric 
  • Dried thyme 
  • Salt 
  • Ground coriander 
  • Olive oil 
  • Israeli couscous 
  • Canned chickpeas
  • Red bell pepper
  • Lemon juice 
  • Broth (any kind will work! We used chicken broth)

Whipped Feta

This feta yogurt topping comes together in just 4 ingredients. Don’t skip it! You’ll absolutely love the flavor.

  • Plain Greek yogurt 
  • Feta cheese crumbles
  • Garlic 
  • Lemon zest 

For Garnish

You’ll garnish this dish with the following chopped fresh herbs:

  • Chopped parsley
  • Chopped mint
Red peppers, chickpeas, and couscous in a pot.

All Things Couscous

No need to be intimidated to make the couscous in this recipe! It’s quick and easy to whip up. Looking to learn a bit more about this delicious ingredient?

What is couscous?

Couscous is a small round pasta typically made from barley or wheat (semolina).

What is Israeli couscous?

Israeli couscous (sometimes referred to as pearl couscous) is a much larger ball shape than couscous, which is made from smaller and much more irregularly shaped balls of semolina flour and water. You can typically find Israeli couscous in white, wheat and tri-color varieties.

Is couscous a pasta?

Yes! It may look like a grain, but is technically a pasta often made from semolina flour.

What is a good substitute for couscous?

A good alternative for the couscous in this salad is orzo pasta. Quinoa or non-pearl couscous would also work well.

Substitutions for Israeli Couscous

Don’t have Israeli couscous on hand, or can’t find it at your go-to grocery store? Simply sub any of the following:

  • Couscous
  • Quinoa
  • Orzo
  • Rice

How to Make Lemon Garlic Israeli Couscous

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

Prepare the pickled vegetables

Add the apple cider vinegar, salt, and honey to a mason jar. Cover the mason jar and shake the ingredients until the honey is dissolved.  Open the jar, and add the jalapeno, onion, and carrots. Place the jar in the refrigerator to pickle. 

Prepare the spice mix for the couscous

Add the turmeric, dried thyme, salt, and coriander to a small bowl and mix.

toast couscous

Add the Israeli couscous to the dutch oven and stir. Then, sprinkle the spices over the couscous, and let the couscous toast in the dutch oven for 2-3 minutes. 

Add remaining ingredients & Let simmer

Add the chickpeas and red pepper chunks to the dutch oven and mix everything together. Finally, add the lemon juice and broth to the dutch oven and bring to a boil. 

Turn the heat to low and cover the dutch oven. Let the mixture simmer for 12-14 minutes.

Make Whipped Feta

Meanwhile, add the Greek yogurt, feta, garlic, and lemon zest to a bowl and mix to combine. 

Serve & enjoy

Remove the dutch oven from the heat and add the fresh herbs to the pot and mix. Top with the feta sauce and pickled vegetables, and enjoy.

Storage

Store this lemon garlic Israeli couscous in an air-tight container for 3-5 days in the refrigerator. We recommend keeping the pickled veggies and whipped feta separate and then pairing when ready to serve.

Fresh herbs on top of the cooked Israeli couscous.
5 from 1 vote

Lemon Garlic Israeli Couscous with Whipped Feta

This Israeli couscous recipe is a one pot meal made with Israeli couscous, garbanzo beans, and vegetables. It’s cooked to perfection and the topped with whipped feta and pickled vegetables. 
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6
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Ingredients 

Pickled Veggies

Couscous

  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • 1 tablespoon olive oil
  • 1 ¾ cup uncooked Israeli couscous
  • 1 15- oz. can chickpeas, drained and rinsed
  • 1 large red bell pepper, chopped into ½ inch chunks
  • ¼ cup fresh lemon juice
  • 1 ¼ cup broth, any kind (we used chicken broth)

Feta Yogurt Sauce

  • ½ cup plain Greek yogurt
  • ¼ cup feta cheese crumbles
  • 1 clove garlic, grated
  • 1 teaspoon lemon zest

Other

  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped mint

Instructions 

  • Prepare the pickled vegetables. Add the apple cider vinegar, salt, and honey to a mason jar. Cover the mason jar and shake the ingredients until the honey is dissolved. 
  • Open the jar and add the jalapeno, onion, and carrots to the jar. Be sure the vegetables are covered in apple cider vinegar. Place the jar in the refrigerator. 
  • Prepare the spice mix for the couscous. Add the turmeric, dried thyme, salt, and coriander to a small bowl and mix. Set aside. 
  • Next toast couscous. Heat a large dutch oven over medium/high heat. Add olive oil. 
  • When the olive oil is fragrant, add the Israeli couscous to the dutch oven and stir. Sprinkle the spices over the couscous. Let the couscous toast in the dutch oven for 2-3 minutes. 
  • Add the chickpeas and red pepper chunks to the dutch oven and mix everything together. 
  • Finally, add the lemon juice and broth to the dutch oven. Stir the ingredients together and bring to a boil. 
  • Let simmer. Turn the heat to low and cover the dutch oven. Let the mixture simmer for 12-14 minutes. The couscous will absorb the liquid at this time. 
  • Meanwhile, add the Greek yogurt, feta, garlic, and lemon zest to a bowl and mix to combine. 
  • Uncover the dutch oven and fluff the couscous with a fork. All the liquid should be gone. 
  • Remove the dutch oven from the heat and add the fresh herbs to the pot and mix. 
  • Top with the feta sauce and pickled vegetables.

Nutrition

Calories: 192 kcal, Carbohydrates: 27 g, Protein: 9 g, Fat: 6 g, Fiber: 4 g, Sugar: 6 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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