Follow these steps for perfect results
coarse salt
plus more for pasta water
israeli couscous
extra virgin olive oil
plus more
olive oil
for drizzling
fresh mint leaves
thinly sliced
scallions
thinly sliced diagonally
golden raisin
lemon zest
very thinly sliced
pine nuts
toasted
fresh lemon juice
fresh ground pepper
red pepper flakes
Bring a pot of salted water to a boil.
Add couscous and cook until al dente (tender but firm).
Drain the couscous.
Drizzle the drained couscous with just enough olive oil to coat it.
Spread the coated couscous on a baking sheet.
Refrigerate the couscous for 10 minutes to cool it down.
Combine the cooled couscous with the remaining ingredients: mint, scallions, golden raisins, lemon zest, pine nuts, lemon juice, pepper, and red pepper flakes.
Let the mixture stand at room temperature for at least 30 minutes before serving to allow the flavors to meld.
Expert advice for the best results
Toast the pine nuts for a richer flavor.
Use fresh, high-quality olive oil.
Adjust the amount of lemon juice to taste.
Everything you need to know before you start
10 minutes
Can be made ahead of time and stored in the refrigerator.
Serve in a bowl garnished with extra mint and a drizzle of olive oil.
Serve chilled or at room temperature.
Pairs well with grilled meats or vegetables.
Crisp and refreshing.
Discover the story behind this recipe
Commonly served as a side dish or salad in Israeli cuisine.
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