J. Alexander’s Israeli Couscous is very simple from what I could tell when I tasted it. There were no identifiably bold flavors but it was slightly savory and a bit buttery. Here’s the recipe from what I could pick up on.
1 cup water
1/2 cup chicken stock
1 cup Israeli Couscous
1/4 stick butter
1 fresh crushed garlic clove
1/2 carrot, finely grated
1/4 cup red bell pepper, diced small
1/4 cup green onion, very finely chopped
kosher salt to taste
Lemon, squeezed to taste
Parmesan cheese, finely grated on top
Cook the Israeli Pearl Couscous {prepare the pearl couscous in water seasoned with chicken stock and Kosher Salt} – when finished cooking, toss with a small amount of butter.
Slow cook the following ingredients in a pan with butter so they don’t burn {garlic, finely grated carrot, small diced red bell pepper, very finely chopped green onion}
Season to taste using {kosher salt and a hint of lemon juice}
Then top with a small amount of finely grated Parmesan cheese.