Israeli Couscous with Peas and Tarragon

Israeli Couscous with Baby Peas and Tarragon in a bowl

We’re big fans of food with an anise-like flavor, such as fennel and tarragon. This recipe for Israeli Couscous with Peas and Tarragon has a subtle anise flavor that nicely complements the couscous and the peas. It’s a quick and easy side dish that goes particularly well with fish or chicken.

Israeli couscous is a pasta, made from durum wheat semolina, which is rolled into balls, similar to its tinier cousin couscous. However, Israeli couscous is toasted, which gives it an appealing nutty flavor and is prepared in boiling water. You can prepare it using the pasta method or using the risotto method as I do here: bring the couscous to a boil in a measured amount of seasoned water or stock, stir frequently until all the liquid is absorbed and the couscous is tender, but not mushy. Once the cooking is done, the dish is table ready.

Israeli Couscous with Peas and Tarragon

Heat the oil in a medium saucepan over medium heat.

Stir in the couscous and scallions and sauté, stirring frequently for 2 minutes; the lightly toasted aroma of the wheat should be apparent.

Israeli Couscous with Baby Peas and Tarragon in pan with scallions

Add water, salt, and pepper and bring to a boil. Lower the heat to a gentle boil and continue cooking for 12 minutes; the couscous is done when the water is completely absorbed and the couscous is tender, but not mushy.

Israeli Couscous with Baby Peas and Tarragon showing absorbed water

Add the peas, stir, and cook until the peas are heated through.

Finish off by stirring in the tarragon and serve immediately.

Israeli Couscous with Baby Peas and Tarragon in a bowl

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Israeli Couscous with Peas and Tarragon

Israeli Couscous with Baby Peas and Tarragon in a bowl

Use the risotto method to make this quick and easy Israeli Couscous with Peas and Tarragon by cooking in a measured amount of liquid with the aromatics. A great side for chicken and fish.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings
  • Category: Side Dish

Ingredients

2 tablespoons olive oil
1 cup Israeli couscous
1 bunch scallions, thinly sliced on the bias (include green tops) about 3/4 cup
1 1/2 cups vegetable stock or water
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 cup fresh or frozen peas (ounces
2 generous tablespoons coarsely chopped fresh tarragon

Instructions

Heat the oil in a medium saucepan over medium heat.

Stir in the couscous and scallions and sauté, stirring frequently for 2 minutes; the lightly toasted aroma of the wheat should be apparent.

Add water, salt, and pepper and bring to a boil. Lower the heat to a gentle boil and continue cooking for 12 minutes; the couscous is done when the water is completely absorbed and the couscous is tender, but not mushy.

Add the peas, stir, and cook until the peas are heated through.

Finish off by stirring in the tarragon and serve immediately.

Keywords: pasta side dish, couscous, Israeli couscous, cooking couscous using the risotto method, peas, tarragon, scallions

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