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Israeli Couscous with Mint and Lemon


For 2 as a main course

300gr Israeli wholegrain couscous (10.5 ounces)

5 tbsps of olive oil, plus more to drizzle

1/4 cup of fresh chopped mint

6 scallions thinly sliced

1/3 golden raisins (I used sultana)

3 tbsps very thinly sliced lemon zest

1/4 cup pine nuts (recipe says toasted I think mine were normal and it worked ok)

2 tbsps of fresh lemon juice

1/4 tsp red-pepper flakes

salt and pepper

Hot to make it

 Bring a pot with salted water to a boil and cook the couscous until al dente, about 5-6 minutes but I recommend you taste it so you are happy with its texture. Drain and drizzle with olive oil and stir. Let it rest while you prepare your other ingredients. 

Cut the scallions and mint and juice your lemon. 

Combine couscous with the rest of ingredients in a large bowl and stir all together. You can either refrigerate and eat as a cold salad or eat as it is.