We've been semi-obsessed with pearl couscous; it's so attractive in early summer. It feels lighter than pasta, yet more substantial than traditional couscous, and it's the perfect base for one-dish meals that involve fresh summer herbs and vegetables. Here's one quick couscous dish we put together last week, plus ideas for several more.
Hot or cold, warm or leftover, this deliciously chewy little pasta has been a total favorite. It doesn't get gummy or too soft, and it holds up well in the fridge. We made three (three!) couscous side dishes last week: one, pictured above, with slivered almonds, mint, steamed peas, and goat cheese.
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.
• Cheese!
• 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
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I love couscous because it cooks in 5 minutes. You can't beat that!
jyw: this kind unfortunately doesn't cook in 5 minutes -- the cooking time is closer to small pasta.
I've made Pearl Couscous quite a bit, and have put in tomatoes -- for example, fresh cut-up, and sautéed briefly with carmelized onion in some olive oil. Then the feta, etc.
Have also made some like a greek salad -- i.e., olive, cucumber & tomato dice, with some herbs, olive oil, etc.
ps. But I prefer the chewiness of bulgur, so will often mix some in, to give the Pearls more texture (up to 50-50)
Toasting the pearls before boiling brings out a nice flavor. Then adding tomatoes, loads of basil, touch of oil & vinegar & salt & pepper to taste. Yum!
I just used my Trader Joe's box of Israeli couscous last week. I tossed it with some blanched broccoli trees, a quick greek dressing and ricotta salata.
It was very satisfying; I'm going to have to go back and get some more to try different combinations.
Lemon zest. Flat leaf parsley. Currants. Salt. Mmmmm.
Yes. I too have been obsessed with this pearl couscous. Another really good addition is oven roasted balsalmic cherry tomatoes, some sauteed onions and feta or goat cheese. Any kind of nuts chopped up is tasty. Its great warm with dinner or cold over mixed greens with some shredded chicken for lunch. I ate that Trader Joes blend all winter long.
I love pearl couscous! Such a great texture. I don't have a standard set of flavors I use with it; usually, I just use it as I would any other grain: under stir fries, thick stews, roasted vegetables, etc.
Zaky, though, hit it very close on the head if I had to pick a specific way to prepare it. Throw in some sautéed anchovies and lightly-cooked red onion, and I'd call that dinner. Currants are essential!
http://www.abreadaday.com
In corn season, I like to mix it with raw corn off the cob. It's about the same size but has such a different texture that it's fun to eat. Some herbs, tomatoes, olive oil, and crumbly cheese -- feta, queso fresco, or goat -- will do it.
I replace the apples with chunks of rotisserie chicken (store bought) in this recipe from Giada de Laurentis:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe/index.html
Adding the chicken makes it a hearty one bowl meal that is very filling. I'm not her biggest fan, but every now and then she churns out a recipe that I can't resist.
Oh and I also love to make it with cucumbers, red peppers, red onion, feta, mint, a little tzatziki (sp?) sauce, and again, chicken. Another one bowl meal that satisfies.
ISRAELI couscous??
Is it just Pearl couscous made with ingredients grown on land stolen from a peasant family?