Israeli Couscous with Cinnamon and Coriander

israeli couscous edit 1

If there was ever a kid-friendly texture out there that even the pickiest children love, it’s Israeli couscous. They’re basically little pearls of pasta, soft and slightly toothsome, and insanely easy to make. Adults love it as much as kids do, and this iteration utilizes spices like Vietnamese cinnamon, coriander, and allspice to keep things interesting enough for more adventurous palates. If at all possible, grind the spices fresh- it makes a massive difference in how the dish turns out.

Israeli Couscous with Cinnamon and Coriander


2 tablespoons olive oil

One half medium onion, thinly sliced or diced

1 1/2 cups Israeli couscous

1/2 teaspoon Kosher salt, plus more to taste

One half teaspoon ground allspice

1 teaspoon ground coriander

One half teaspoon Vietnamese cinnamon

2 cups chicken stock

finely grated zest and juice of one lemon

1. In a medium pot, heat the olive oil until hot, then add the onions and cook over medium heat until the onions have started to brown.

2. Add the couscous, 1/2 teaspoon kosher salt, coriander, allspice, and cinnamon and cook for 2-3minutes, toasting the couscous and the spices. The spices should be incredibly fragrant, and you may need to reduce the heat a little to avoid burning the couscous.

3. Add the chicken stock and bring to a boil, then cover, reduce heat, and simmer for 10-12 minutes or until the liquid is absorbed. Add the lemon juice and zest and stir, then taste for seasoning and add salt as needed. Serve immediately.


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