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!