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couscous with parmesan cheese and parsley in a white plate
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5 from 3 votes

Lemon Israeli Couscous

Delicious and easy lemon Israeli couscous made with just a handful of ingredients and in under 20 minutes!
Prep Time3 mins
Cook Time15 mins
Course: Main Entree, Side
Cuisine: American
Servings: 4 servings
Calories: 268kcal


  • 1 cup Israeli couscous
  • 3 garlic cloves finely minced
  • 2 cups chicken stock
  • 1 tsp lemon zest
  • 1/2 lemon, juiced
  • 1/4 cup green peas
  • 1/2 cup parmesan cheese
  • salt and pepper to taste


  • Add some olive oil to a large skillet with high sides and heat over medium heat.
  • Add the garlic and cook for 20 seconds.
  • Stir in the couscous and lemon zest and cook for an additional 2 minutes.
  • Pour in the chicken stock, lemon juice, season with salt, cover, and cook for 15 minutes.
  • Once the couscous is fully cooked through, add the peas and parmesan cheese.
  • Check for seasoning and garnish with fresh parsley and more parmesan cheese, if desired.


  • Cooking for 2 instead of 4? Cut the recipe in half, use 1/2 cup of Israeli couscous and 1 cup of chicken stock.
  • Not a fan of lemon? Add extra parmesan cheese for flavor and omit the lemon.
  • Don’t have fresh peas? Use frozen peas.
  • If you don’t have fresh parsley, dried parsley works fine.
  • If you want to add some white wine, reduce the chicken stock amount. Use 1/2 cup of white wine and 1 1/2 cups of chicken stock. Add the white wine after toasting the couscous for 2 minutes and then let the white wine reduce by half before adding the chicken stock.


Calories: 268kcal | Carbohydrates: 41g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 377mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 12mg | Calcium: 169mg | Iron: 1mg