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5 from 6 votes

Crispy Garlic Israeli Couscous

An deliciously nutty and flavourful israeli couscous recipe with a bit of a chew, generously topped with crispy garlic anchovy bread crumbs. Works great as a quick and easy side dish or a one bowl meal!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main, Side
Cuisine: Fusion
Servings: 3 Servings
Calories: 304kcal
Author: Joyce | Pups with Chopsticks


Making the Couscous

  • In a frying pan, toast the couscous on medium heat until golden brown. Watch this carefully and make sure you are moving it around every 30 seconds so they don’t burn. When it is golden brown, turn off the heat and set it aside
  • In a pot on medium heat add the chicken stock (or water) and bring it to a boil
  • Once the stock has come to a boil, carefully add in the toasted couscous one tablespoon at a time to prevent the stock from bubbling violently and overflowing the pot.
  • Turn off the heat, and put a lid on the pot and put it aside to steam for 15 minutes
  • After 15 minutes, check to see if all the moisture has been absorbed into the couscous, if it hasn't keep the lid on for another 1-2 minutes or until the couscous has absorbed all the stock. Use a fork and fluff up the couscous to separate the grains once it is done.

Making the Crispy Garlicky Breadcrumb Topping

  • Toast the Chinese sausage (lap cheong) for 2-3 minutes on medium heat until it releases a bit of it's oils and becomes dark red
  • Add in the butter, anchovies and garlic and toast it for 3-5 minutes until the butter and garlic turns brown. Once the anchovies get a bit of heat on it, they can be easily broken down into itty bitty little pieces with the spatula. Try to break it up as small as you can so it can melt into the butter and so you don't end up eating chunks of it.
  • Add in the breadcrumbs and sesame seeds (optional) in and try to absorb all the butter with it. Toast it for 2-3 minutes or until the breadcrumbs is toasty brown
  • Once the breadcrumbs are crispy, turn off the heat and assemble the Israeli couscous bowl.
  • Transfer the Israeli couscous to a bowl, and top it with the crispy topping and enjoy! :) Be sure to mix it a bit before eating it so you don't get a mouthful of really salty breadcrumbs.


  • When you're adding the toasted couscous into the hot broth, be very careful. It will cause the broth to violently bubble. Make sure you have a big enough pot so it doesn’t overflow or put the couscous in a little at a time.


Serving: 1Serving | Calories: 304kcal | Carbohydrates: 29g | Protein: 9g | Fat: 17g | Sodium: 519mg | Fiber: 2g | Sugar: 1g