Published 1/21/2022
Veggie-Packed Couscous Dish
Hellloooooo, veggie lovers! This lemon garlic Israeli couscous is as healthy as it is delicious. And did we mention it’s veggie-packed?! You’ll find a rainbow of vegetables in this one pot dish tossed together with chickpeas, lemon, garlic, couscous (of course!), and a delicious whipped feta sauce.
Lemon Garlic Israeli Couscous Ingredients
This recipe has 4 easy to make elements. You’ll make a quick pickled veggie mix, the cooked couscous itself, a delicious whipped feta dressing, all topped with chopped fresh herbs. High Protein: this Israeli couscous dish will get you 9g protein/serving. Veggie Packed: craving more veggies? This meal is made with chickpeas, onion, bell pepper, carrots and tons of fresh herbs. For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Pickled Veggies
This recipe calls for a quick pickled veggie mix. You’ll need:
Apple cider vinegarKosher salt Honey Red jalapenoRed onionMatchstick carrots
Couscous mix
Ground turmeric Dried thyme Salt Ground coriander Olive oil Israeli couscous Canned chickpeasRed bell pepperLemon juice Broth (any kind will work! We used chicken broth)
Whipped Feta
This feta yogurt topping comes together in just 4 ingredients. Don’t skip it! You’ll absolutely love the flavor.
Plain Greek yogurt Feta cheese crumblesGarlic Lemon zest
For Garnish
You’ll garnish this dish with the following chopped fresh herbs:
Chopped parsleyChopped mint
All Things Couscous
No need to be intimidated to make the couscous in this recipe! It’s quick and easy to whip up. Looking to learn a bit more about this delicious ingredient?
Substitutions for Israeli Couscous
Don’t have Israeli couscous on hand, or can’t find it at your go-to grocery store? Simply sub any of the following:
CouscousQuinoaOrzoRice
How to Make Lemon Garlic Israeli Couscous
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
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. Open the jar, and add the jalapeno, onion, and carrots. Place the jar in the refrigerator to pickle.
Prepare the spice mix for the couscous
Add the turmeric, dried thyme, salt, and coriander to a small bowl and mix.
toast couscous
Add the Israeli couscous to the dutch oven and stir. Then, sprinkle the spices over the couscous, and let the couscous toast in the dutch oven for 2-3 minutes.
Add remaining ingredients & Let simmer
Add the chickpeas and red pepper chunks to the dutch oven and mix everything together. Finally, add the lemon juice and broth to the dutch oven and bring to a boil. Turn the heat to low and cover the dutch oven. Let the mixture simmer for 12-14 minutes.
Make Whipped Feta
Meanwhile, add the Greek yogurt, feta, garlic, and lemon zest to a bowl and mix to combine.
Serve & enjoy
Remove the dutch oven from the heat and add the fresh herbs to the pot and mix. Top with the feta sauce and pickled vegetables, and enjoy.
Storage
Store this lemon garlic Israeli couscous in an air-tight container for 3-5 days in the refrigerator. We recommend keeping the pickled veggies and whipped feta separate and then pairing when ready to serve.
Couscous Recipes
Moroccan Chickpea CouscousMediterranean Couscous SaladSouthwestern Black Bean Couscous Salad
