Ohhh goodness today’s lemon pistachio Israeli couscous is a all new recipe that makes a DELICIOUS fall side you’re going to want to whip up in a hot minute… last week I attended the first ever virtual Mackenzie Childs Event over the course of three days. Not only was it filled with incredibly inspiring content from the corporate team, but we got to experience so much to learn more about this all-american family brand. I promise to share ALL the goodness and behind-the-scenes info with you soon, but couldn’t not get this amazing recipe up ASAP.
It’s meant to act as a side dish, but you could totally add some grilled chicken to this for a more complete meal. A big thanks to the Creative Director + Genius Rebecca Proctor for showing us how to master this tasty fall goodness from the David Lebovitz: My Paris Kitchen cookbook:
Lemon Pistachio Israeli Couscous
- 1 preserved lemon
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons salted or unsalted butter, at room temperature
- 1/2 cup diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)
- 1/2 cup unsalted (shelled) pistachios, very coarsely chopped (almost whole)
- 3/4 teaspoon sea salt or kosher salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups Israeli couscous or another small round pasta
- freshly ground black pepper
- Start by trimming the stem end from the lemon and cut into quarters. Scoop out pulp and then press through a strainer into a medium-sized bowl to extract the juices… then dice the preserved lemon rind and add to bowl along with the parsley, butter, dried fruit, pistachios, salt and cinnamon
- Next bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
Have you tried Israeli couscous before? What’s a current dish you enjoy making? Let me know in a comment below!