This ground beef and Israeli couscous recipe is a one-pot skillet meal with browned beef, tender pearl-shaped pasta, vegetables, herbs, and a bright squeeze of lemon. Israeli couscous, also called pearl couscous or ptitim, is toasted pasta rather than traditional North African couscous; here, it simmers in broth for a hearty, flexible dinner.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) lean ground beef, preferably 85% to 90% lean
- 1 medium yellow onion, finely diced (about 1 cup or 150 g)
- 1 medium red bell pepper, diced (about 1 cup or 150 g)
- 3 garlic cloves, minced (about 1 tablespoon or 9 g)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) dried oregano
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1½ cups (270 g) Israeli couscous, also labeled pearl couscous or ptitim
- 2 cups (475 ml) low-sodium beef or chicken broth
- ½ cup (75 g) frozen peas, no need to thaw
- 2 packed cups (60 g) baby spinach
- 2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
- ¼ cup (10 g) chopped fresh parsley
- ½ cup (75 g) crumbled feta, for serving
Instructions
- Prepare the ingredients. Dice the onion and pepper, mince the garlic, and measure the spices, couscous, and broth. Set out the peas and spinach so they are ready to add at the end. This preparation takes about 15 minutes; keep raw beef separate from the ready-to-eat garnishes and wash your hands and cutting board after handling it.
- Heat the pan and brown the beef. Set a large, deep skillet or sauté pan with a lid over medium-high heat and add the olive oil. Let the pan heat for about 2 minutes, then add the ground beef. Break it into small crumbles with a wooden spoon and cook for about 7 minutes, stirring occasionally, until browned. If there is a large amount of rendered fat, spoon off most of it, leaving about a tablespoon in the pan for flavor.
- Check the beef temperature. Before proceeding, check the thickest portion of the ground beef with a food thermometer. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. If it has not reached that temperature, keep cooking and check again. Break the cooked meat back into small pieces once it is safe.
- Soften the vegetables. Add the onion and bell pepper to the skillet. Cook for about 5 minutes, stirring often, until the onion begins to look translucent and the pepper has softened slightly. Add the garlic, cumin, paprika, oregano, salt, and black pepper; stir for 1 minute, just until fragrant. Avoid letting the garlic brown, since it can turn bitter.
- Toast the couscous. Stir in the dry Israeli couscous and coat the pearls with the beef and vegetable mixture. Cook for 2 minutes, stirring so the couscous gets lightly toasted and does not stick to the bottom. This quick step gives the pasta a pleasantly nutty flavor, but it should not become deeply browned.
- Add broth and simmer. Pour in the broth and scrape the bottom of the pan to loosen any browned bits. Bring the liquid to a simmer, which usually takes about 2 minutes, then cover the skillet, reduce the heat to low, and cook for 12 minutes. Keep the lid on so the couscous absorbs the broth evenly. If the package directions call for a slightly longer simmer, follow them and check for tenderness near the end.
- Rest and finish. Turn off the heat and leave the covered skillet to stand for 3 minutes. Stir in the frozen peas and spinach; the residual heat should warm the peas and wilt the spinach in about 1 minute. Mix in the lemon juice and parsley, then taste and adjust the salt, pepper, or lemon. If the couscous seems firmer than you like, stir in a splash of hot broth or water and cover for another 2 minutes.
- Serve. Spoon the mixture into bowls and finish with crumbled feta. The feta is salty, so taste before adding more salt at the table. Serve while warm, with extra lemon wedges or parsley if desired.
Tips
- Choose the right couscous. Look for Israeli couscous, pearl couscous, or ptitim. Regular fine-grain couscous cooks much faster and needs a different method, so it is not a direct swap here. If you use a different pearl pasta, check its package instructions and adjust the simmer time and broth as needed.
- Use broth with care. Low-sodium broth makes it easier to control the final seasoning, especially because feta adds salt. Couscous brands and pans can absorb liquid a little differently; keep a small amount of hot broth nearby and add it a tablespoon or two at a time if the pan dries before the pearls are tender.
- Keep the beef in small crumbles. Smaller pieces distribute through the couscous and are easier to temperature-check. If the beef releases a lot of fat, drain off the excess before adding the vegetables, but leave a little behind so the onion and pepper do not cook in a dry pan.
- Make it dairy-free if needed. Leave off the feta or replace it with a dairy-free alternative. For a different finish, use toasted pine nuts or a few chopped olives; both add texture or saltiness, so taste the skillet before adjusting the seasoning.
Serving Suggestions
This skillet is substantial enough to serve as a complete main dish, particularly with the peas, spinach, and beef mixed through the couscous. For a lighter plate, add a simple cucumber and tomato salad dressed with lemon and olive oil, or serve sliced cucumbers and radishes on the side. A spoonful of plain yogurt or a yogurt-and-herb sauce also works well with the smoky spices, while extra lemon keeps the rich beef and feta from feeling heavy.
If you are serving a group, bring the skillet to the table and offer feta, parsley, lemon wedges, and chili flakes separately. That makes it easy for everyone to choose their own toppings. Warm pita or flatbread is useful for scooping up any couscous left in the bowl, but the dish does not need a second starch.
Variations
Change the vegetables: Replace the bell pepper with a small diced zucchini or 1 cup (about 100 g) sliced mushrooms. Cook mushrooms with the onion until their released liquid has mostly evaporated; add zucchini with the couscous so it does not become too soft. Chopped kale can stand in for spinach, but give it a few extra minutes to wilt.
Adjust the seasoning: For a warmer, slightly earthy profile, add ¼ teaspoon (0.5 g) ground cinnamon with the cumin. For heat, add ¼ teaspoon (0.5 g) red pepper flakes or serve them at the table. A teaspoon of tomato paste can also be stirred in with the garlic and spices for a deeper savory note; cook it for about a minute before adding the couscous.
Use another ground meat: Ground lamb gives the skillet a richer flavor, while ground turkey is milder. Cook either option to 160°F (71°C) if it is ground lamb or beef, and cook ground turkey to 165°F (74°C). Turkey is lean, so add a little extra olive oil if the pan looks dry before the vegetables go in.
Make it without meat: Omit the beef and use 1 tablespoon (15 ml) extra olive oil. Add 1 can (15 ounces or 425 g) drained chickpeas with the broth, and use vegetable broth. The chickpeas add substance but will not have the same browned, savory flavor as beef; paprika, cumin, lemon, and feta help keep the dish well-seasoned.
Storage and Reheating
Transfer leftovers to a shallow, airtight container and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The couscous continues to absorb moisture as it sits, so it may be firmer the next day; that is normal, and a little liquid restores a softer texture. Store extra feta separately when possible so it stays crumbly rather than softening in the skillet.
For a stovetop reheat, put a portion in a small pan with 1 to 2 tablespoons (15 to 30 ml) water or broth, cover, and warm over medium-low heat, stirring once or twice until steaming throughout. In a microwave, cover the portion loosely and heat in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), as measured with a food thermometer. Freeze portions in airtight containers for up to 2 months for best texture; thaw overnight in the refrigerator and reheat with a splash of broth. The couscous may be a little softer after freezing.
Frequently Asked Questions
Is Israeli couscous the same as regular couscous?
They are different in size and cooking method. Israeli couscous is a small, round toasted pasta that simmers like tiny pasta pearls. Traditional fine couscous is much smaller and is usually steamed or hydrated quickly. Use the pearl variety for the timing and liquid in this recipe.
Can I make this with regular couscous?
It is possible, but do not simmer regular couscous for 12 minutes or use the same amount of broth. Cook the beef and vegetables as directed, then use the liquid amount and resting method on your couscous package. Usually, you bring the broth to a boil, stir in the fine couscous, cover it off the heat, and let it stand for several minutes before fluffing. Fold it into the beef mixture afterward.
Why is my Israeli couscous still firm?
It may need a little more time, or the lid may not have been tight enough to hold in steam. Add 2 tablespoons (30 ml) hot broth or water, cover the skillet, and simmer on low for 2 to 3 minutes before checking again. Repeat once if needed. Avoid adding a large amount of liquid all at once, because the pearls can turn soft before the extra moisture evaporates.
Can I prepare the recipe ahead?
You can dice the onion and pepper, mince the garlic, and measure the dry ingredients up to a day ahead; refrigerate the cut vegetables in a covered container. For the best texture, cook the couscous shortly before serving, since it continues to soak up liquid as it stands. You can also cook the whole dish in advance and reheat it with a splash of broth, following the storage guidance above.
Can I use frozen spinach instead of fresh?
Yes. Use about ½ cup (75 g) thawed, well-squeezed frozen spinach in place of the fresh spinach. Stir it in with the peas at the end and warm through. Squeezing out excess water matters because frozen spinach can release enough liquid to make the couscous loose. If you use a larger amount, taste and adjust the lemon and salt before serving.
Related
- Israeli Breakfast Shakshuka Recipe for the Skillet
- Israeli Cheesecake Recipe for a Light, Creamy Finish
- Israeli Salad Dressing Recipe with Lemon and Herbs
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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