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Asian-ish Israeli Couscous
...in your mind.
Asian-ish Israeli Couscous

Asian-ish Israeli Couscous


  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, crushed


  1. In a small bowl, whisk all the dressing ingredients; set aside
  2. In a medium saucepan, heat 1 tablespoon of the oil and add couscous
  3. Cook, stir constantly just to lightly ‘toast’ the couscous - about 2 minutes
  4. Add water to the pot to completely cover the couscous along with a generous pinch of salt and bring to a boil - turn down and cook 7-8 minutes
  5. While it cooks, heat 1 tablespoon oil on medium-high heat in a pana and add peppers and onions - cook until just softened about 3 minutes and add mushrooms
  6. Cook for another 2-3 minutes then add garlic, cook until fragrant, remove from heat and set aside
  7. When couscous is about done, add arugula to the water, stir well and let wilt - remove from heat and drain
  8. Mix couscous, vegetables and dressing in a large bowl
  9. Serve.