From Paris to Your Kitchen: David Lebovitz’s Lemon-Pistachio Israeli Couscous

Israeli couscous, also known as pearl couscous, is a type of pasta that is shaped like small pearls. It originated in Israel and is commonly used in Middle Eastern cuisine.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

From Paris to Your Kitchen: David Lebovitz’s Lemon-Pistachio Israeli Couscous

Cooking Method: Boiling, Sautéing, Simmering Cuisine: French, Middle Eastern Courses: Gluten free, Lunch, Main Course, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Israeli couscous
• 2 tablespoon Lemon zest
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 2 clove Garlic
• 2 cup Vegetable broth
• 1 cup Pistachios
• 1 cup Fresh parsley
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
2. Add the Israeli couscous and cook for 1-2 minutes, stirring constantly.
3. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
4. Remove from heat and let the couscous rest for 5 minutes.
5. Fluff the couscous with a fork. Stir in the lemon zest, lemon juice, pistachios, and fresh parsley.
6. Season with salt and black pepper to taste.
7. Serve warm or at room temperature.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 54g18%

Sugars 4g

Protein 11g22%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.