Recipe by Estee Kafra

Herb-Coated Couscous

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Herb-Coated Couscous
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan - No Refined Sugar

Simple and easy with a bit of a twist…perfect for any meal!

Ingredients

Herb Coated Couscous

  • 1 8-ounce (225-gram) bag Gefen Israeli Couscous, cooked according to package directions and strained

  • 1 tablespoon + 1–2 teaspoons oil

  • 1 onion, finely diced

  • 3/4 cup Gefen Bread Crumbs

  • 1/2 teaspoon kosher salt (I prefer Maldon salt or fleur de sel)

  • black pepper, to taste

  • 2 teaspoons Gefen Hot Honey, or to taste

  • 4 scallions, checked and thinly sliced

  • 1 bunch fresh parsley, chopped

Directions

1.

Add one to two teaspoons oil to the couscous and mix to avoid the pieces sticking together.

2.

Heat one tablespoon oil in a wok or shallow pot. Add the onion and sauté until browning and slightly caramelized. Add the bread crumbs and toast, turning them in the oil.

3.

Pour in the cooked couscous and stir to combine until the bread crumbs coat the couscous.

4.

Add salt and pepper and finish with hot honey. Remove from heat.

5.

Add the scallions and parsley, mix, and serve.

Notes:

The hot honey can be replaced with two teaspoons honey and 1/2 teaspoon hot sauce. Or adjust it to your taste. You can also leave it out completely, but it adds a nice kick.

Credits

Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

breaded couscous easy prep Estee Kafra herbs tabouleh with a twist
Herb-Coated Couscous

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