Lemon Herb Israeli Couscous!

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Lemon Herb Israeli Couscous 2

Lemon Herbed Israeli Couscous!

By: Kecia’s Flavor Breakthrough!

I just wanted a very simple, yet pretty side dish to go along with my new Prosciutto Wrapped Chicken Breasts tonight. I toyed with making risotto, but I have been making a lot of rice lately so I thought maybe a little something different would be in order. I know that my Honey likes it a bit better, too.

Serves 4



  • 1 tbsp. olive oil
  • ½ onion, chopped
  • 1 cup Israeli Couscous (I used Couscous Israeli Toasted Pasta from NiBlack Foods)
  • ¼ cup pine nuts
  • 2 cups chicken or vegetable stock, boiling
  • ½ tsp. parsley flakes
  • ½ tsp. oregano
  • ½ tsp. basil
  • Juice from ½ lemon
  • ¼ cup Havarti cheese, cut into small chunks
  • Salt and pepper to taste


In a large skillet sauté the onion in the olive oil until it becomes slightly translucent.


Add the couscous and the pine nuts.


Cook until couscous is lightly browned.


Add the boiling stock, parsley, oregano and basil. Cover and simmer for about 8 minutes, stirring occasionally, most of the liquid will be absorbed.


Now stir in the rest of the ingredients.

Lemon Herb Israeli Couscous

Continue to stir until cheese is melted.

Lemon Herb Israeli Couscous 4

Serve hot.

Proscuitto Wrapped Chicken Breasts

I served with my Proscuitto Wrapped Chicken Breasts and Petite Beans and Carrots with Herbs d Province.

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