Sweet and savory Lemon Israeli Couscous with Dates and Walnuts, with just a bit of tang, makes a delicious accompaniment to your favorite entrees.
How’s your year starting out so far? So far, so good, I hope :) I’m hopping on to share a quick and easy side dish that you can use for all of your favorite entrees. But, like all side dishes, this Lemon Israeli Couscous with Dates and Walnuts can double as an entrée if you just help yourself to enough, which I like to do ;)
I paired the Lemon Israeli Couscous with Dates and Walnuts originally with my Baked Lemon and Herb Salmon and thought that it worked so well together. I just had to share it with you so that you can create the same meal at home.
I used tricolor Israeli couscous when making this dish, but you can use the regular kind if that’s your preference. I spotted the tricolor variety at the store and thought they were so fun, I just had to put it in my basket. I love colorful food, it’s so much more appetizing :D
To make this dish, simply toast the uncooked couscous with olive oil and onions. Then, add some chicken broth to cook the couscous. Once cooked, all you have to do is add in the dates, walnuts, fresh herbs, and lemon juice. So fast and easy. I made a video to show just how easy it is (find it below the recipe).
I hope you enjoy this Lemon Israeli Couscous with Dates and Walnuts as much as we do!
Click here for the Baked Lemon and Herb Salmon served with this dish!
Lemon Israeli Couscous with Dates and Walnuts
Ingredients
- 1 ½ tablespoons extra-virgin olive oil
- ½ medium onion or 1 small onion, diced
- 1 cup Israeli couscous
- 1 ½ cups chicken broth
- 1 bay leaf
- ½ cup pitted dates, roughly chopped
- ½ cup walnuts, chopped
- 2 scallions, thinly sliced
- ¼ cup fresh parsley, chopped
- 1 teaspoon lemon zest
- Lemon juice to taste
- Salt and pepper to taste (optional)
Instructions
- Heat oil in a Dutch oven over medium heat. Add the onion and cook until softened. Add the couscous and toast until slightly darkened in color (3 to 5 minutes), stirring constantly. Add the broth and bay leaf and bring to a boil. Reduce the heat to low and bring to a simmer. Cover and cook until the liquid is absorbed and the couscous is tender, about 15 – 17 minutes.
- Discard the bay leaf. Add the dates, walnuts, scallions, parsley, and zest. Stir to combine. Season with lemon juice, salt, and pepper to taste.
