Pearl Couscous

Versatile, tasty, and oh-so-easy to whip up, Pearl Couscous is your secret weapon, guaranteed to elevate any meal from ordinary to extraordinary.

Whether you’re tossing it with roasted veggies, mixing it into a hearty soup, or serving it alongside grilled meats, Pearl Couscous adds a pop of flavour and texture to your plate. These tiny, pearl-like grains of couscous are like little flavour sponges, ready to soak up all the deliciousness you throw their way!

Pearl couscous (aka little balls of deliciousness) is made from semolina or wheat flour, and they’re larger and more chewy than your regular couscous. They’re sometimes called Israeli couscous or giant couscous because, well, they’re bigger!

pro tip

The first few times I made Pearl couscous it either turned out undercooked or overcooked (mushy and starchy). I quickly realised I was making a few fatal mistakes. Easy enough fixes, but things you should know before you cook couscous.

1. Use the right water-to-couscous ratio
2. Add couscous to already-boiling water
3. Rest the couscous for 5 mins after it’s cooked through
4. Fluff!

What makes Pearl Couscous so special is its versatility. You can use it as a base for salads, soups, or stews, adding a lovely texture and nutty flavour to any dish. It’s perfect for absorbing all those tasty sauces and dressings, making it a star player in everything from Mediterranean-inspired dishes to Middle Eastern feasts.

Get creative, experiment with different ingredients, and let your culinary imagination run wild! 🌟🍲

Pearl Couscous

Recipe by Maliha KhanCuisine: Mediterranean, Middle-EasternDifficulty: Easy

Servings

2

servings

Cooking time

15

minutes

Ingredients

• 1/2 cup couscous

• 3/4 cup chicken stock

• 1 garlic

• 1 tsp oil

Directions

• In a medium saucepan, bring the chicken stock to a boil.
• Add the couscous to it and bring to boil again. Reduce flame to a simmer and cook (covered) for 10 mins.
• In a separate frying pan, heat the oil and saute the minced garlic.
• When the couscous is cooked (and water has dried off), turn off the flame and leave covered for 5 minutes.
• Stir in the garlic and serve immediately. This is a good base for grilled meats or fresh/roasted veggies.