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Shared by Marcus Samuelsson

Israeli Couscous

Yield: 6 - 8 servingsTime: 20min

This recipe was shared by Marcus Samuelsson. Read more about his family in "Marcus Samuelsson’s Take on Shabbat in Harlem" and try his recipe for tuna pastrami.


  • Kosher salt, to taste
  • 1 pound (2⅔ cups) pearl or Israeli couscous 
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • Freshly ground black pepper, to taste
  • 2 scallions, thinly sliced 
  • ½ cup finely chopped mint 
  • ½ cup finely chopped basil
  • ¼ cup finely chopped parsley 
  • 1½ tablespoons finely chopped preserved lemon rind 


  • Step 1

    Bring a 4-quart pot of generously salted water to a boil over high heat. Add the couscous and cook until tender, 5 to 7 minutes. Drain in a colander and shock in cold water to stop the cooking process and rinse off any extra starch. Transfer the couscous to a large bowl.

  • Step 2

    Heat the oil in a small sauté pan over medium heat. Add the shallots and sweat until softened and just translucent, 2 to 3 minutes. Season the shallots with salt and pepper and add to the couscous along with any remaining olive oil in the pan.

  • Step 3

    Add the remaining ingredients to the couscous and toss to coat. Season to taste and serve at room temperature with the sliced tuna steaks.