Israeli Couscous with currants, lemon, rosemary & parsley


Israeli couscous is a wheat product, larger than the tiny commercial couscous you may have seen in your market. It soaks up flavor like no one's business, so instead of cooking it in water, try veggie stock, chicken stock, a little tomato paste, or even lemon (or lime or orange) juice in the cooking liquid. It can be what you want it to be. And whatever bounty you have in your farmer's market or backyard can be thrown in.  In this recipe, I'm going Mediterranean - I cooked it in chicken stock, added dried currants, lemon zest, lemon juice, fresh parsley and rosemary for a bright sweet, savory and sunny flavor. Drizzle a little olive oil and sea salt to finish.

Here's the recipe:


- 3 1/2 cups of water, stock, or combination

- 3 cups of Israeli couscous

- 1/2 cup dried currants

- 1/2 cup of chopped italian parsley

- juice from 2 lemons, zest from those lemons

- 2 TB chopped fresh rosemary

- extra virgin olive oil and salt, to taste


1.  Put water or stock into a saucepan and bring to a boil. Add the couscous and stir. Turn heat down to a simmer, cover, and cook for 8-10 minutes.

2. Add in currants, lemon zest  and lemon juice and stir. If couscous is a little dry, add a bit more water. You want to hydrate those currants a bit.

3. Add 3/4 of the chopped parsley and the rosemary. Check seasoning and add salt and pepper to taste.

4. Turn couscous onto a serving platter and sprinkle with the remaining parsley and a couple of grinds of fresh black pepper. Serve hot, room temperature or cooled. Whatever floats your boat!