Israeli Couscous Vegetable Pilaf

Israeli Couscous Vegetable Pilaf

  • prep
  • cook
  • 6 servings


  • 2 teaspoons olive oil

  • 1-1/3 cups Israeli couscous

  • 2-1/2 cups low sodium chicken or vegetable broth

  • 1 small fennel bulb, diced (about 3/4 cup)

  • 1 cup diagonally sliced carrots

  • 1 cup cut fresh broccolini or asparagus stalks (cut into 3/4-inch pieces)

  • 1/2 cup Lindsay® Greek Kalamata Pitted Olives, quartered (or Lindsay® Ripe Pitted Olives, quartered)

  • Parmesan cheese for garnish (optional)

Cooking Directions

  1. Heat oil in a large deep skillet or sauté pan over medium heat. Add couscous; sauté 3 minutes or until light golden brown.

  2. Stir in broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer 2 minutes.

  3. Stir in fennel and carrots; reduce heat to medium-low and continue to simmer 5 minutes, stirring occasionally.

  4. Stir in broccolini or asparagus; simmer 5 minutes or until broth is absorbed and vegetables are tender.

  5. If mixture seems dry before vegetables are tender, add an extra 1/4 cup of broth or water.

  6. Stir in the olives and serve warm. Garnish with grated Parmesan cheese, if desired.


  • Calories153
  • Fat2g
  • Protein5g
  • Cholesterol0mg
  • Total Carbs29g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.