This Israeli Couscous with Veggies is PACKED with nutritious and colorful veggies, making it a perfect side to any main dish. It’s also super simple to make in under 30 minutes.
How to cook Israeli Couscous:
Israeli couscous is also known as ptitim, Jerusalem or pearl couscous. Most people confuse it with a whole grain, but it’s more similar to pasta (using wheat flour and semolina), but healthier and less refined.
As opposed to regular couscous (which consists of very tiny balls that are dried), Israeli couscous is softer, chewier, and the size of small pearls, thus, why it’s often called “pearl couscous”. It was created in Israel in the 1950’s as a wheat-based substitute when rice was scarce. It’s still a very common food for Israeli children to this day.
Israeli couscous is also very versatile and has a mild flavor, making it a perfect base for sweet or savory dishes.
How to make this easy Pearl Couscous Recipe:
Note: I’ve seen a variety of recipes that call for different ratios of liquid to couscous. Generally, recipes suggest 1 1/4 cup or 1 1/2 cup liquid for every 1 cup of dry Israeli couscous. But for this recipe, I prefer to add 2 1/4 cups liquid to this dish and find the couscous comes out very chewy and the perfect texture.
To begin, in a large saucepan or pot, add the olive oil and bring to medium heat. *Note: if oil-free, you can skip this step. See directions in recipe card notes at the bottom of this page.
Add the couscous (STEP 1) and sauté until lightly browned (about 5 minutes), stirring frequently (STEP 2). Be sure to watch it so it doesn’t burn.
2) Stir occasionally until browned/toasted, about 5 minutes.
Carefully add the 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium low and cover. Simmer for about 8-10 minutes or until the liquid is absorbed (be sure to keep an eye on it so it doesn’t burn or stick to the pan). Remove from heat and set aside.
In a large skillet, heat the remaining 2 tablespoons vegetable broth over medium heat. Add the garlic, onion and carrots. Cook until the onions are translucent and the carrots are starting to get soft (but still a little crunchy), about 5-6 minutes, stirring occasionally. (STEP 1) Remove from heat.
To the large pot of cooked couscous, add the onion/carrot mixture, edamame, corn, parsley, salt and pepper (STEP 2). Stir until warm (STEP 3). Add 1 tablespoon lemon juice and nutritional yeast (optional) and stir.
2) Add to the pot of couscous. Add remaining veggies and 1 tablespoon lemon juice.
3) Stir and add remaining 1 tablespoon lemon juice and nutritional yeast.
Let sit for at least 5 minutes to absorb flavors. Taste and add remaining 1 tablespoon lemon juice if desired and stir. Makes a total of 6 cups. Store in an airtight container in the fridge for 5-6 days.
Adjustments/Notes:
- If you prefer to make this dish oil-free, you can omit the browning of the couscous. The olive oil does add a bit of flavor, but it tastes perfectly fine without too. In this case, add the 2 1/4 cups vegetable broth and bring to a boil, then add the couscous and continue with the recipe as-is.
- Please note that different vegetable broth brands can make this dish turn a different color. I’ve used Trader Joe’s unsalted vegetable broth which produces a darker color. In the photos you see here, I used “Inspired Organics” brand vegetable broth, which gives it a lighter color.
- This recipe is super versatile so feel free to experiment substituting or adding other chopped veggies, such as celery, cilantro, red bell pepper, or green onions. Or add a little cayenne pepper for a slight kick.
- You can also try my recipe for Roasted Corn Israeli Couscous for a completely different flavor profile.
Serve this Israeli Pearl Couscous alongside a good soup like Instant Pot White Bean and Corn Soup, or this Kale-Quinoa Salad or Roasted Potato Beet Salad.
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Israeli Couscous with Veggies
Pin RateIngredients
- 1 tablespoon olive oil* - optional (oil-free directions below)
- 2 1/4 cups + 2 tablespoons unsalted vegetable broth - divided
- 8 ounce package uncooked Israeli couscous - also known as pearl couscous or ptitim
- 3 garlic cloves - minced
- 1 small yellow onion - finely chopped (about 1 cup)
- 3 medium-sized carrots - peeled and finely chopped (about 1 cup)
- 1 cup shelled edamame - if frozen, thawed
- 1 cup sweet corn - if frozen, thaw, or from can, drain liquid.
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
- 1-2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast - optional
Instructions
- To begin, toast the couscous. In a large saucepan or pot, add the olive oil and bring to medium heat. (oil-free directions in notes section below). Add the couscous and sauté until couscous is lightly browned (about 5 minutes), stirring frequently.
- Add 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium-low and cover. Simmer for about 8-10 minutes or until liquid is absorbed (be sure to keep an eye on it so it doesn’t burn or stick to the pan). Remove from heat and set aside.
- In a large skillet, heat the remaining 2 tablespoons vegetable broth over medium heat. Add garlic, onion and carrots. Cook until the onions are translucent and the carrots are starting to get soft (but still a little crunchy), stirring occasionally, about 5-6 minutes. Remove from heat.
- To the large pot of cooked couscous, add the onion/carrot mixture, edamame, corn, parsley, salt and pepper. Stir until warm. Add 1 tablespoon lemon juice and nutritional yeast (optional) and stir. Let sit for at least 5 minutes to absorb flavors. Taste and add remaining 1 tablespoon lemon juice if desired and stir. Makes a total of 6 cups. Store in an airtight container in the fridge for 5-6 days.
Video
Notes
- If you prefer to make this dish oil-free, you can omit the browning of the couscous. The olive oil does add a bit of flavor, but it tastes perfectly fine without too. In this case, skip the oil and start with step #2, adding the 2 1/4 cups vegetable broth and bring to a boil, then add couscous and continue with the rest of the recipe as is.
- Please note that different vegetable broth brands can make the dish turn out a different color. I’ve used Trader Joe’s unsalted vegetable broth and it tends to turn it a darker color. In the photos you see here, I used “Inspired Organics” brand vegetable broth, which gives it a lighter color.
- This dish is super versatile so feel free to experiment substituting or adding other chopped veggies, such as celery, cilantro, red bell pepper, or green onions. Or add a little cayenne pepper for a slight kick.
- Serve this Israeli Couscous alongside a good soup like Instant Pot White Bean and Corn Soup, or this Kale-Quinoa Salad or Roasted Potato Beet Salad.
Nutrition
Update Notes: This post was originally published in March 2015, but was republished with new photos, step by step instructions, tips, and FAQs in August 2019.
The original recipe used 2 tablespoons of oil (using 1 tablespoon oil to cook the veggies). I omitted the extra 1/4 cup vegetable broth as well. It also did not include the nutritional yeast or the extra tablespoon lemon juice. Everything else is the same with those slight adjustments.
Val says
Loved it!
Christin McKamey says
Thank you Val! Happy to hear that! =)
Lea says
My children (6&9) love this and actually ask for second helpings when we have it. I tend to add approx 1/2 pkg of already sautéed & diced Morningstar Farms chick’n strips though. I even made this for my non-veg mother while she was visiting and she went home with the recipe and has made it weekly since her visit. It’s delicious!
Christin McKamey says
Hi Lea, I like the chickenless strip idea. Sounds yummy! So glad you like it!! =)
Jeanne says
I haven’t made this yet so I can’t rate it. I’m in the process of making it, but is this something that is served hot or cold? Or either?
Christin McKamey says
Generally I eat it warm, but either way will work! Warm or cold. =) I hope you enjoy it.
Susan says
am I missing something? like an ingredient list? what is the ratio of veggies, or is it an arbitrary amount? thanks!
Christin McKamey says
Hi Susan, you looked at this recipe at the EXACT time I was transferring over my new site so a few things weren’t populated yet! You should see the recipe there now. =) Thanks for your patience! =)
Susan says
Thanks, I see it now!
Carol stalker says
My first time w Israeli cous cous. Did the vegetable version
. Very easy I thought the whole box would be too much but it’s not. Thanks for the simple recipe everyone loved it.
Christin McKamey says
Thank you Carol, so glad you liked it!! =)
Cherianne says
I’ve lost count of how many times I’ve made this recipe. It’s simple, quick, and delicious. Best part is I usually always have the ingredients on hand. Love it!!!
Christin McKamey says
Wow thank you Cherianne! I’m really happy you love this recipe! =)
Lynn says
Can I sub veggie broth for chicken broth?
Lyn says
And make a day ahead?
Christin McKamey says
Yes, it will taste great the next day. =) Thanks!
Christin McKamey says
Hi Lynn, you sure can!
Brenda says
Good recipe. It’s like veggie fried rice except with couscous instead of rice. Served it with soy glazed salmon.
Christin McKamey says
Thank you Brenda! That makes me happy you love it. =)
annie says
I was afraid this would be bland, but it is actually delicious! The flavors aren’t very strong, but it still tastes really good and feels light. I added celery as well and might try adding some cucumber and maybe even cilantro next time. I’m excited to try more of your recipes! Thanks!
Christin McKamey says
Yay, thanks Annie! So glad you liked it! =)
Peggy says
This is so delicious, Christin! I added some chopped celery to the carrot, onion, garlic mixture. The extra crunch was good. I’ll definitely be making this one again. Thank you!
Christin McKamey says
Yay thank you for letting me know Peggy! So very happy you liked it. 🙂
Kelly says
Made this last night with added diced grilled halloumi. It came together super quick and was very tasty.
Christin McKamey says
Thanks Kelly, so happy you liked it! =)