Israeli cous cous

Rate this recipe

Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About


  • 30 ml (2 Tbsp) olive oil
  • 200 g Israeli cous cous (or fregola)
  • 1 red onion, peeled and diced
  • 3 cloves garlic, peeled and thinly sliced
  • 10 g dried hijiki or arame seaweed
  • 30 ml (2 Tbsp) soy sauce


Heat half the oil in a wide deep pot and add the cous cous. Fry, stirring constantly to prevent it getting too dark and when evenly coloured tip it into a bowl.

Add the remaining oil to the pot and fry the onion and garlic until coloured and beginning to caramelise. Return the cous cous to the pot along with the seaweed and soy sauce.

Add 500 ml hot water and bring to the boil, stirring several times as it heats up. Cook on a rapid boil for 8-10 minutes, stirring occasionally until it’s just cooked. If it dries out at all add a little extra hot water. Take off the heat, put a tight-fitting lid on and leave for 15 minutes to finish cooking.

This will keep for 2 days in the fridge. Bring to room temperature before serving.