0 (0)

Pasta/Noodles, Salads, Sides, Stovetop

Vertical Wine Bistro's Israeli couscous

Vertical Wine Bistro's Israeli couscous
Ricardo DeAratanha / Los Angeles Times

Dear SOS: We had dinner at the Vertical Wine Bistro in Pasadena last week and loved the couscous. Could you provide the recipe? Barbara Golding Via email Dear Barbara: Vertical Wine Bistro was happy to share its recipe for Israeli ... Read more

Total time: 45 minutes, plus chilling time | Serves 6 to 8
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 white onion, finely chopped
  • 1 tablespoon ras el hanout
  • 1 (8.78-ounce) package Israeli couscous
  • Chicken or vegetable broth (typically 2 cups broth per 1 cup couscous, or as the package directs)
  • 1/2 red onion, finely chopped
  • 1 green onion, sliced thin
  • 1/4 cup diced red bell pepper
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 5 cloves garlic, finely chopped
  • Salt and pepper

Step 1In a large saucepan, heat 1 tablespoon oil over medium-low heat. Add the white onion and ras el hanout and sweat until the onion is translucent, 6 to 8 minutes. Add the couscous over low heat and stir for 3 minutes, then add the broth. Raise heat to bring to a boil, and cook until the couscous is tender, 15 to 20 minutes. Spread the cooked couscous onto a shallow rimmed pan to cool, stirring occasionally.

Step 2In a large bowl, combine the red and green onions, bell pepper, tarragon, mint, cilantro, parsley, lemon juice, vinegar, garlic and remaining oil along with the couscous, gently mixing with your hands to separate the couscous and fold together the ingredients. Taste and adjust the seasoning as desired.

Step 3Cover and refrigerate for at least 4 hours to give the flavors time to marry. Remove from the refrigerator at least 2 hours before serving to come to room temperature, and stir once more before serving.

Note: Adapted from Vertical Wine Bistro; the restaurant suggests adding freshly grilled chicken, scallops or shrimp. Ras el hanout can generally be found at cooking supply stores, as well as gourmet markets, many well-stocked supermarkets and online.



Fernando's sherry-infused baked sliced potatoes
Fernando's sherry-infused baked sliced potatoes

Bruschetta puttanesca
Bruschetta puttanesca

Apple-quince pie
Apple-quince pie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Pasta/Noodles

Rainbow Curry Rice Noodles
Mac 'n' cheese
Lasagna Bolognese
Green chile mac and cheese