One-Pot Lemon Dill Israeli Couscous
Pearl couscous simmered in broth with lemon and fresh dill—a bright and fluffy one-pot side that cooks up fast and complements grilled fish or veggies.
Equipment
- Medium pot
- propane stove or campfire
- Spoon
Ingredients
- 1 cup Israeli (pearl) couscous
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill chopped
Instructions
- Heat olive oil in a pot over medium heat. Add couscous and sauté 2 minutes, stirring, until lightly golden.
- Add broth and salt. Bring to a boil, then reduce heat, cover, and simmer 8–10 minutes until couscous is tender and liquid is absorbed.
- Stir in lemon zest and dill. Fluff with fork and serve warm.
- Optional: Add extra dill or a squeeze of lemon juice for more brightness.
Notes
All ingredients are shelf-stable aside from fresh dill. Prep and chop herbs at home for easy addition. Couscous cooks quickly, making it ideal for weeknight camping.