cooking · Dinner

Lemony Parmesan Couscous

I pick up boxes of Israeli Couscous at Trader Joe’s on the cheap, otherwise it is usually sold in the Kosher section of grocery stores, sometimes it is also labeled “Pearl Couscous” and is the same size as large tapioca pearls. Unlike regular couscous it does need cooking but produces a lovely pasta.

Lemony Parmesan Couscous


  • 1 Tbsp extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 1½ cups Israeli Couscous
  • 2 cups lower sodium vegetable broth (or chicken for non-veg’s)
  • 1 cup frozen green peas, thawed under cold water
  • 1 medium lemon, zested and juiced (about 2 Tbsp)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp dried parsley
  • ¼ tsp ground black pepper
  • ¼ cup shaved or grated fresh Parmesan cheese


In a heavy medium saucepan heat the oil over medium, add in the onion and cook until tender. Add in the couscous and cook for three minutes, stirring often.

Add the broth, bring to a boil, turn to medium-low and cover tightly, let cook for 12 minutes.

In a small bowl whisk the lemon zest, juice, oil, parsley and pepper together.

Turn the heat off and stir the peas in gently, then drizzle the dressing on top, gently folding in. Sprinkle the Parmesan cheese on top, stir in and serve.

Serves 2 to 3.


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