Israeli Couscous

Israeli Couscous for Two

Serves 2.

This is a simple, tasty and quick meal you can whip up in no time – great for lazy winter nights.

JC x


1 small onion, chopped finely

1 cup of Israeli Couscous

1 1/4 cup of boiling water

1/2 Zucchini, finely chopped

1 generous handful of chopped parsley or coriander

1 lemon

1 lime

Butter for frying

2 eggs


Salt and PepperĀ 




Heat a small saucepan and add in the butter. Once melted add the onion and fry until soft or beginning to golden.


Add the zucchini and fry with onion until it also starts to golden.


Pour the Couscous and mix with the zucchini and onion, then add the water. Stir for 5 minutes then squeeze the juice of the lemon and lime into the saucepan.


Continue to stir and sprinkle the Paprika onto the Couscous until it begins to take its colour. Add half a teaspoon of Cumin, and salt and pepper to taste.


As the Couscous cooks it begins to get harder to stir, at this stage you will need to add your parsley/coriander (both together give a great flavour.)


Stir and test your Couscous, once cooked keep to one side.


Heat a small frying pan, place a little butter and once melted fry two eggs to your liking.


Your meal is ready – simply prepare two bowls, top with the hot Couscous and a fried egg each – dinner is done!


Notes: There are many variations to this recipe, you can tailor it to your tastes by adding more/less vegetables, different herbs and spices (we recommend adding some chilli), and serving it in different ways, for example with Tofu, marinated lamb chops (our favourite!) or adding Chorizo.
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