couscous

The Israeli couscous is mixed with herbs, lemon and Moroccan spices. Recipe: Vertical Wine Bistro's Israeli couscous (Ricardo DeAratanha / Los Angeles Times)

Dear SOS: We had dinner at the Vertical Wine Bistro in Pasadena last week and loved the couscous. Could you provide the recipe?

Barbara Golding

Via email

Dear Barbara: Vertical Wine Bistro was happy to share its recipe for Israeli couscous. It features large, pearly couscous flavored with chopped fresh herbs and garlic and a touch of bright tang from lemon juice and vinegar. It's rounded out with complex notes from the Moroccan spice blend ras el hanout. The dish is perfect made ahead of time to give the flavors time to marry before serving.

Vertical Wine Bistro's Israeli couscous

45 minutes, plus chilling time. Serves 6 to 8

5 tablespoons extra-virgin olive oil, divided

1 white onion, finely chopped

1 tablespoon ras el hanout

1 (8.78-ounce) package Israeli couscous

Chicken or vegetable broth (typically 2 cups broth per 1 cup couscous, or as the package directs)

1/2 red onion, finely chopped

1 green onion, sliced thin

1/4 cup diced red bell pepper

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

2 tablespoons lemon juice

1 tablespoon apple cider vinegar