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Israeli couscous

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 minutesCook: 20 minutesTotal: 40 minutes
Fat 6 Carbs 27 Protein 9
Yield 4-6 1x

Ingredients

Pickled Veggies 

  • ½ cup apple cider vinegar
  • 1 teaspoon kosher salt 
  • 1 teaspoon honey 
  • 1 red jalapeno, seeded and sliced 
  • ¼ medium red onion, sliced
  • ¼ cup matchstick carrots 

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 Topping 

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

Other ingredients

  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped mint

Instructions

  1. 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. 
  2. 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. 
  3. Prepare the spice mix for the couscous. Add the turmeric, dried thyme, salt, and coriander to a small bowl and mix. Set aside. 
  4. Next toast couscous. Heat a large dutch oven over medium/high heat. Add olive oil. 
  5. 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. 
  6. Add the chickpeas and red pepper chunks to the dutch oven and mix everything together. 
  7. Finally, add the lemon juice and broth to the dutch oven. Stir the ingredients together and bring to a boil. 
  8. 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. 
  9. Meanwhile, add the Greek yogurt, feta, garlic, and lemon zest to a bowl and mix to combine. 
  10. Uncover the dutch oven and fluff the couscous with a fork. All the liquid should be gone. 
  11. Remove the dutch oven from the heat and add the fresh herbs to the pot and mix. 
  12. Top with the feta sauce and pickled vegetables.

Nutrition Facts

Serving Size: 1/6 Calories: 192 Sugar: 6 Sodium: 872 Fat: 6 Carbohydrates: 27 Fiber: 4 Protein: 9 Cholesterol: 9
Author: Linley HansonCategory: DinnerMethod: Stove TopCuisine: Mediterranean

Keywords: Israeli couscous recipe

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