How to Cook Pearl Couscous

WHAT IS PEARL COUSCOUS?

Pearl couscous (also known as Israeli couscous) is a grain-like pasta, shaped in small balls. Not to be confused with Moroccan couscous, pearl couscous is larger in size and chewier, and therefore they take a bit longer time to cook.

As mentioned in Grains 101 guide, couscous is not a true grain, but they’re made with semolina or Durum wheat flour. Therefore, they’re basically tiny little pasta balls.

HOW TO COOK COUSCOUS:

While you can definitely skip the toasting step, I highly recommend to take this extra step, especially if you’re planning to serve it as a side dish. Toasting adds beautiful golden color and enhances the nutty flavor!

• Step 1: Melt butter in a preheated saucepan over medium high heat.
• Step 2: Add couscous and sauté until nice and golden, stirring frequently, 3-5 minutes.

TIP: Make sure to stir couscous frequently, while toasting to avoid burning.

• Step 3: Add broth and bring it to a simmer.
• Step 4: Reduce heat to simmer and cover the pot. Continue to cook for about 10 minutes, or until the liquid is absorbed and couscous is soft.

HOW TO STORE COOKED COUSCOUS:

• Refrigerate cooked couscous in an airtight container for up to 3 days.

Serving Ideas:

Pearl couscous is incredibly versatile and can be used in many different dishes.

Here’re my favorite ways to use them:

• Toss cooked pearl couscous in a salad, like this Summer Israeli Couscous Salad
• Make a grain bowl:  mix with different vegetables and protein
• Simple side dish