This Israeli cous cous recipe includes stir fried turnips and onions, parsley and tomatoes with a dash of ground annatto seeds (achiote or bija) for natural color. Easy print recipe below.
Recently, I picked up a box of Israeli cous cous on a whim at Trader Joe’s. Then, I was wondering what a good recipe for it might be. Instead of looking one up, I decided to create my own, using ingredients familiar to me to complement the traditional cous cous preparation. I was very pleased with the results, so I’m sharing the recipe. Enjoy!
Israeli cous cous recipe
- 1 eight ounce box of Israeli cous cous
- 1 bunch of curly leaf parsley
- 1/2 of a medium red onion
- 1 medium size turnip
- 1 medium size tomato
- 1 teaspoon of ground annatto seed achiote or bija
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1 lemon
- 1 3/4 cups of hot boiling water
Chop the onion, the tomato and the turnip in small cubes of around 1/2 inch square.
Chop the parsley.
On a medium sauce pan, add half the oil and allow to warm up on medium fire.
Add the cous cous and stir until pearls are lightly browned.
Add the boiling water to the cous cous. Stir, cover and allow to simmer on medium low for 10 minutes or until water is absorbed.
Uncover and fluff cous cous with a fork.
On a medium frying pan, add the rest of the oil and allow to heat on medium fire.
Add the onions and stir briefly. Add the turnips and stir for one to three minutes or until turnips are soft.
Add the salt and the ground annatto seeds.
Add the cooked vegetables to the cous cous, following with the tomatoes and parsley. Stir in the juice of 1/2 a lemon.
Fluff and serve. Enjoy!