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  • Writer's pictureOne World Whisk

ISRAEL: Israel Couscous with Pine Nuts and Israeli Salad

Updated: Jun 12

Israeli Couscous with Pine Nuts

3 tablespoons butter, divided

2/3 cup pine nuts (about 3 1/2 ounces)

3 cups (16 ounces) Israeli toasted couscous

¼ teaspoon cinnamon

3 3/4 cups canned low-salt chicken broth

1 teaspoon salt

1/4 cup minced fresh Italian parsley

  1. Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.

  2. Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

Israeli Salad

2 large tomatoes

2 cucumbers

1/2 red bell pepper

1 tablespoon olive oil

½ tablespoon lemon juice



  1. Chop the vegetables into small pieces. The secret to a really good Israeli salad is finely chopped vegetables.

  2. Immediately before serving, season with olive oil, lemon juice, salt and pepper. (Israelis tend to sprinkle on quite a bit of salt)


  • Israel has the highest ratio of university degrees to the population in the world.

  • Israel has the largest raptor migration in the world, with hundreds of thousands of African birds of prey crossing as they fan out into Asia.

  • The cell phone was developed in Israel by Motorola-Israel.

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