Pearl couscous, or Israeli couscous, is my favourite type of couscous! I’m sharing my super easy & oh so tasty, no-fail recipe with you so that you could enjoy it too! This pearled couscous comes together in only 15 minutes, I eat it on its own and add it to salads.
This couscous is sugar-free, fat-free, and a great source of fiber. It’s also rich in the powerful antioxidant selenium, which promotes a healthy immune system.
Pearl couscous is a staple in Middle Eastern and Mediterranean cuisine. Keep it simple as I do in this recipe with just a little lemon, olive oil, and parsley for a quick and easy weeknight side dish that everyone will love or go big and make it main. Moroccan couscous has a fluffy texture and you can feel the texture of each grain as you chew. Pearl couscous is more similar to pasta in texture, it becomes a bit chewy when cooked similar to orzo.
I use pearled couscous as a starting point for whatever I have in the fridge. You literally just need 15 minutes and a little creativity! Try my recipe and experience this creamy, tasty, and bursting with fresh, fabulous flavours couscous dish!
INGREDIENTS:
2 tablespoons of extra virgin olive oil
2 medium shallots (very finely diced)
1 large lemon – zested & juiced
1 & 1/2 cups of Israeli Pearl Couscous
2 cups of water
Fixings:
1 can of chickpeas (drained & rinsed)
2 cups of lettuce/ arugula ( more to taste)
1 medium shallot (thinly sliced)
8 cherry tomatoes (thinly chopped)
3 mini cucumbers (thinly chopped)
Salt & ground black pepper, to taste
1 tablespoon of extra virgin olive oil
STEPS:
Heat the oil in a medium saucepan over medium-low heat. Add the shallots and 1 tablespoon of lemon zest. Stir it got 2 minutes to allow the flavours to infuse and let the shallots become a bit translucent.
Stir in the couscous and raise the heat to medium. Cook, stirring, for 2 minutes or until the couscous is lightly toasted and fragrant. Add in the water and add some salt & pepper.
Raise the heat to medium-high and bring the couscous to a rapid simmer, then immediately reduce the heat to low and cover the pan tightly with a lid and cook for 10 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
Season the couscous with salt & pepper.
Once the couscous is cooled, add in all your fixings! My go to toppings are: chickpeas, lettuce/arugula, shallots, cucumbers, and tomatoes. Toss with a tablespoon of olive oil & voilà!
Bon appétit!
