In My Kitchen: Cacio e Pepe Israeli Couscous

I’m used to making dishes with soft, fluffy Mediterranean couscous and not with gummy, pearl-like Israeli couscous. My favorite pasta is Cacio e Pepe pasta, so I was stoked to try out this Cacio e Pepe Israeli Couscous recipe.

A note: This came out way too peppery, so I halved the amount of pepper in the recipe below.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 2

You’ll need:

  • 1.5 cups Israeli couscous, uncooked
  • 3 cups water
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/3 cup freshly grated Pecorino or Parmesan
  • 1 tsp parsley, finely chopped


  1. In a medium pot over high heat, add the Israeli couscous and water. Bring to a boil.
  2. Once boiling, reduce heat to a light simmer. Let cook, uncovered and stirring occasionally, until liquid has absorbed and couscous is tender, about 10 minutes.
  3. Once the liquid is absorbed and couscous is tender, remove from heat. Season with salt and black pepper. Stir in the Pecorino and mix until combined.
  4. Plate, top with black pepper, a sprinkle of Pecorino and parsley.


One Reply to “In My Kitchen: Cacio e Pepe Israeli Couscous”

  1. Lord Have Mercy!! So easy. So flavorful! I stirred in baby arugula and served it with Pan Roasted Salmon. A little Rose of Pinot Noir paired well. Thank you!

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