This Israeli couscous recipe is one of my favorite quick and easy meals. It comes together in just 25 minutes and is packed with sautéed mushrooms, garlic, and tender spinach.
Israeli Couscous Recipe
The couscous soaks up all the flavors, and a sprinkle of feta on top takes it over the edge!
I love one-pan meals, whether vegetarian like sweet potato beans skillet or meaty like this dirty rice. And let me tell you, this couscous recipe is right up there with the best of them!
Israeli Couscous vs Regular Couscous
Israeli couscous is larger and chewier, with pearl-like grains, while regular couscous is smaller and fluffier. Israeli couscous has a pasta-like texture, whereas regular couscous is more delicate and light.
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Ingredients
- Couscous – Love its chewy, pearl-like texture! Choose large Israeli style couscous and not regular one (they are different!).
- Onion – Sweet, savory, and builds the base of flavor.
- Garlic – Because everything tastes better with garlic, right? Feel free to double it if you love the flavor.
- Mushrooms – I love their meaty texture! They soak up all the flavors beautifully.
- Spinach – Use a big handful (or two). It wilts down a lot more than you’d think! I also love using kale here too.
- Lemon – A must in Middle Eastern dishes. Freshly squeezed lemon juice is best!
- Water – To cook the couscous, you can swap in broth for even more flavor!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Israeli Couscous Skillet
- Prepare the veggies: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-5 minutes, until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook the mushrooms: Add the mushrooms and sauté for another 3 minutes until they start to soften and release their juices.
- Add spinach: Stir in the spinach, salt, pepper, and vegetable broth. Cover and cook for about 5 minutes, until the spinach is wilted. Remove from heat and set aside.
- Cook the couscous: In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the Israeli couscous and toast it for about 2 minutes until it’s lightly golden.
- Simmer the couscous: Pour in 2 cups of water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes, stirring occasionally, until the couscous is al dente. Drain any excess liquid.
- Combine and serve: Mix the cooked couscous into the spinach and mushroom mixture. Top with crumbled feta, a drizzle of lemon juice, and freshly chopped parsley. Serve immediately and enjoy!
Is Couscous same as acini di pepe pasta? No. Couscous is made from steamed semolina wheat and is typically larger in size.
Acini di pepe, on the other hand, is a small, round pasta often used in soups. But in this dish, you could use this pasta too!
Tips
- Toast the couscous. Optional PRO step if you have more time! Lightly toast the couscous in oil before adding water, giving it a nutty flavor and improving texture.
- Fresh spinach is fine. You can use fresh spinach instead of frozen if you prefer. Just be sure to cook it down a little longer so it wilts properly.
- Go easy on the salt. The feta already adds a salty kick, so you might want to start with less sea salt and adjust as needed.
- Add garlic slowly. When sautéing garlic, watch closely to avoid burning it—add it to the pan just after the onions have softened and give it about a minute to bloom in the heat.
- Mushrooms matter. Use baby portobello mushrooms for a deeper, earthier flavor. Button mushrooms will work, too, but the portobellos really shine in this dish.
- Lemon juice is key. Don’t skip the lemon juice—it brightens up the entire dish and balances out the richness of the feta and sautéed vegetables.
- Use other greens. If you don’t have spinach, you could try kale, Swiss chard, or even arugula (add this on top before serving) for a different twist.
- Feta alternatives. Crumbled goat cheese or ricotta salata can be great substitutes if you're not a fan of feta or want a milder cheese.
- Season with herbs. Fresh herbs like basil, oregano, or thyme can be added to the dish to take the flavors up a notch!
What to Serve With Israeli Couscous
Israeli couscous is a simple vegetarian dish, and it pairs wonderfully with almost anything. Try my favorites:
- Roasted salmon recipes or seafood dishes such as air fryer salmon or teriyaki salmon.
- Chicken skewers or baked chicken thighs.
- Roast vegetables – Roasted carrots, sweet potatoes, or Brussels sprouts would be a great side.
Storing Leftovers
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat. Reheat in the microwave or on the stove with a splash of vegetable broth to bring it back to life.
- Make It Ahead. This dish holds up well for leftovers, so feel free to prepare it a day in advance. Just reheat in the microwave or stovetop.
Is Israeli couscous gluten-free?
No, Israeli couscous is made from semolina, so it contains gluten. If you need a gluten-free option, try using quinoa or rice instead.
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Recipe Card
Easy Israeli Couscous
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INGREDIENTS
For the Couscous
- 1 tablespoon olive oil
- 1 cup Israeli couscous
- 2 cups water
For the Vegetables
- 2 tablespoons olive oil
- 1 cup yellow onion, sliced into cubes
- 2 cloves garlic, minced
- 1 ½ cups baby bella mushrooms, or cremini
- 4-5 cups spinach
- ½ teaspoon sea salt
- 2 tablespoons lemon juice
- 1 tablespoon parsley, freshly chopped
- ½ teaspoon black pepper
- ¼ cup vegetable broth
- 1-2 tablespoons feta cheese, crumbled
INSTRUCTIONS
- Prepare the veggies: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-5 minutes, until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.1 cup yellow onion, 2 cloves garlic, 2 tablespoons olive oil
- Cook the mushrooms: Add the mushrooms and sauté for another 3 minutes until they start to soften and release their juices.1 ½ cups baby bella mushrooms
- Add spinach: Stir in the spinach, salt, pepper, and vegetable broth. Cover and cook for about 5 minutes, until the spinach is wilted. Remove from heat and set aside.4-5 cups spinach, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ cup vegetable broth
- Cook the couscous: In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the Israeli couscous and toast it for about 2 minutes until it’s lightly golden.1 tablespoon olive oil, 1 cup Israeli couscous
- Simmer the couscous: Pour in 2 cups of water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes, stirring occasionally, until the couscous is al dente. Drain any excess liquid.2 cups water
- Combine and serve: Mix the cooked couscous into the spinach and mushroom mixture. Top with crumbled feta, a drizzle of lemon juice, and freshly chopped parsley. Serve immediately and enjoy!2 tablespoons lemon juice, 1-2 tablespoons feta cheese, 1 tablespoon parsley
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat. Reheat in the microwave or on the stove with a splash of vegetable broth to bring it back to life.
- Make It Ahead. This dish holds up well for leftovers, so feel free to prepare it a day in advance. Just reheat in the microwave or stovetop.
- Toast the couscous. Optional PRO step if you have more time! Lightly toast the couscous in oil before adding water, giving it a nutty flavor and improving texture.
- Water. To cook the couscous, you can swap in broth for even more flavor!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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