HOW TO COOK PEARL COUSCOUS (ISRAELI COUSCOUS)
Tender, chewy, and slightly nutty, pearl couscous (Israeli couscous) is an irresistible side dish that comes together in just a few minutes, with very little effort. Simply toast it in some good extra virgin olive oil and boil it in water or broth on the stove until tender. It's as easy as that! You can enjoy pearled couscous at room temperature in a salad, or hot, tossed with some pesto or other sauces of your choice.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 6
Steps:
- Toast the couscous: In a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium-high until just shimmering. Add the pearl couscous and toss around to toast (the couscous pearls should turn a nice golden brown).
- Boil the couscous: Boil 1 ½ cups of water and add it to the toasted pearl couscous. Season with kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for about 14 minutes or until the pearl couscous is tender. Remove from the heat.
- Season and enjoy! Taste and adjust salt to your liking. To finish, add the parsley and lemon zest (optional), toss and serve.
Nutrition Facts : Calories 108.1 kcal, Carbohydrate 22.2 g, Protein 3.7 g, Fat 0.2 g, SaturatedFat 0.04 g, Sodium 7.2 mg, Fiber 1.5 g, Sugar 0.02 g, UnsaturatedFat 0.13 g, ServingSize 1 serving
PEARL COUSCOUS TAGINE
Wanted to serve up a pearl couscous for my Casablanca Girls Martini night. Could not find a good one on here so found this on Cookstr. *When I made this, I only used 1 1/2 cups broth as I did not want it stewy...I wanted it more like a side dish...turned out good.
Provided by CIndytc
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
- 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
- 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.
Nutrition Facts : Calories 352, Fat 8.2, SaturatedFat 1.1, Sodium 191.4, Carbohydrate 60.6, Fiber 7.2, Sugar 8.8, Protein 10.1
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