We made another later that week that was similar, but without the peas and with ricotta salata and some extra herbs. Then came yet another, with over a cup of creamy goat cheese smeared into it, and zest from a few lemons. Delicious, and easy! Sara Kate also made a wonderful big dish of this at our editors' retreat; she mixed in roasted beets and sweet potatoes.
The hard part is often just finding these little pearls. We got extra-big ones at a local Mediterranean grocery. You can also find it at Trader Joe's, alone and in their Harvest Grains Blend.
We love mixing cooked couscous with some blend of these things:
• Citrus: Lemon, lime, or orange zest and juice
• Nuts: Walnuts with orange zest, or almonds with lemon
• Herbs: Basil, chives, mint, and fried sage are all good.
• A little bacon, if you want some meat.
• Good olive oil and a little vinegar for a simple dressing is also very good.
How do you eat pearl couscous? Do you have any favorite improvised combinations of ingredients and flavors?
Related: Recipe: Israeli Couscous with Chard