Skip to Main Content

Israeli Couscous With Tart Apple and Sage

I had never tried Israeli couscous until I attended a wedding. I had prepared the more common variety of couscous dozens of times but had somehow managed to overlook this larger, orzo-like variety.

Israeli Couscous With Tart Apple and Sage

When I got back from the wedding, it went straight on my grocery list, and last night I came up with this recipe that incorporates two of my favorite ingredients to cook with in the fall: apples and sage. Enjoy!

Israeli Couscous With Tart Apple and Sage
3/4 cup Israeli couscous
1 3/4 cups vegetable broth
1 small sweet onion, diced
1 small tart apple, diced
1 small red bell pepper, diced
1/4 tsp. ground sage
1/3 cup chopped walnuts
3/4 Tbsp. extra virgin olive oil, plus more for sauteing
Juice of 1 lemon
1/2 tsp. kosher salt

  • Place the couscous in a medium saucepan along with the broth. Cover and bring to a boil. Reduce to a simmer and cook until tender, about 8 to 10 minutes. When tender, remove from the heat and drain any excess broth. Set aside.
  • Drizzle about 1 tsp. olive oil into a large skillet. Over medium heat, saute the onion until beginning to brown.
  • Add the apple and red pepper and cook until the pepper begins to soften. Add the sage and walnuts and cook for about 1 minute, or until the walnuts become aromatic. Turn off the heat.
  • Add the cooked couscous and stir to incorporate. Pour the olive oil, lemon juice, and kosher salt over the mixture and gently stir to combine. Use more salt, to taste.

Related Posts

Respond
Commenting is closed.
  • Danielle says:

    Hi, I made this dish last night… I absolutely love Israeli Couscous… it came out great, thank you!

  • Kasey says:

    Could you use the more common type of couscous in this recipe? There isn’t a grocery store in my area that carries Israeli couscous and I really want to try this dish!

  • Snoflake says:

    This was wonderful. I left out the bell pepper and used onion powder instead of an onion. I agree, half of this recipe can serve one person as an entree. I’m going to make this for Thanksgiving!

  • Karissa says:

    I also just tried this dish. I’m not sure how many servings it’s supposed to be, but I had half of it for a very satisfying dinner. It has a unique, addicting flavor.

  • Sally says:

    I just made this and it was so good. My whole family wanted seconds.

Connect With PETA

Submit