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Lemon & Celery Broth Over Israeli Couscous

  • Author:
  • Total Time: 50 mins
  • Yield: 4


Pasta with a Middle Eastern twist! Lemony and slightly sweet, this recipe is a light and refreshing alternative to traditional pasta sauces.


  • 10 celery stalks, cleaned and strings removed, chopped
  • 1 1/4 cups chopped fresh parsley
  • 5 garlic cloves, sliced
  • 2 tbsp extra virgin olive oil
  • 2-28 ounce cans diced tomatoes
  • 1 tsp salt
  • 1 tsp sugar
  • 4 tbsp freshly squeezed lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 3/4 cups dry Israeli couscous
  • 2 cups water
  • 1/2 tsp salt


  1. In a large soup pot, saute garlic, parsley and celery in olive oil at medium-high heat, for about 10 minutes, until tender
  2. Drain canned diced tomatoes and reserve the liquid. Add tomatoes to the pot and cook at high heat for 10 minutes, stirring frequently
  3. Add salt and sugar, reserved tomato and lemon juice. Bring to a boil and simmer, covered, for 15-20 minutes
  4. In the meantime, prepare the couscous. In a large skillet, saute Israeli couscous in olive oil at medium heat for 5 minutes
  5. Add water and salt, bring to a boil and simmer, covered, for 15-20 minutes until couscous is tender and the water had been absorbed
  6. Spoon a generous amount of broth over warm couscous... and enjoy!
  7. NOTE: Leftover celery broth can be frozen for later use.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Entree
  • Cuisine: Kosher / Middle Eastern

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