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5 from 6 votes

One Pot Cacio e Pepe Isreali Couscous

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2


  • 1.5 cups Israeli couscous, uncooked
  • 3 cups water
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper plus more for serving
  • 1/3 cup freshly grated pecorino, plus more for serving parmesiano reggiano is fine
  • 1 tsp parsley, finely chopped


For the Israeli Couscous

  • In a medium pot over high heat, add the Israeli couscous and water. Bring to boil. 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. 
  • 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.
  • Top with 3 turns of freshly cracked black pepper,  a sprinkle of freshly grated pecorino and parsley.
  • Serve and enjoy!