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Mediterranean Couscous

Israeli (pearl) couscous is such a nice departure from basic couscous. It has much bigger individual 'grains' with a creamy texture, and it is so versatile. I try to always keep the regular and whole wheat versions on hand so I can cook with a mixture of both.
Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 1 1/2 c Israeli couscous
  • 2 T vegetable oil
  • 2 small zucchini (about 12 ounces, trimmed and chopped)
  • 1 small red onion (thinly sliced)
  • 3/4 t salt
  • 3/4 c plain Stonyfield Organic Whole Milk Yogurt
  • 1 clove garlic (minced)
  • 2 T red wine vinegar
  • 1 T extra virgin olive oil
  • 3/4 t cumin
  • 3/4 t cinnamon
  • 1/2 t coriander
  • 1/4 t ground ginger
  • 1 can chick peas (15.5 ounces, rinsed and drained)
  • 1/3 c chopped parsley


Step 1

Bring 3 cups salted water to a boil over high heat. Add couscous to boiling water, reduce heat to medium-low and simmer for 8 to 10 minutes or until water is absorbed and couscous is tender. Place in a large bowl and set aside.

Step 2

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add zucchini and onion to skillet and sprinkle with 1/4 teaspoon of the salt. Cook, stirring occasionally, for 8 minutes or until lightly browned.

Step 3

Meanwhile, whisk together remaining 1/2 teaspoon salt, yogurt, garlic, vinegar, olive oil, cumin, cinnamon, coriander and ginger.

Step 4

Pour contents of skillet into bowl with couscous and add yogurt sauce, chickpeas and parsley. Stir until well combined. Serve immediately.


Calories: 290, Calories from Fat: 80, Total Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 400mg, Total Carbohydrate: 43g, Dietary Fiber: 6g, Sugars: 6g, Protein: 9g, Vitamin A: 8%, Vitamin C: 30%, Calcium: 8%, Iron: 15%


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