Pearl Couscous Recipe

Learn how to cook pearl couscous like a pro with my no-fail recipe! Pearled couscous comes together in only 15 minutes! Consider this the easy, tasty side dish of your dreams.

Pearl couscous is a staple in Middle Eastern and Mediterranean cuisine. Depending upon where you are in the world, you might recognize this particular type of couscous as Maftoul, Ptitim, Israeli Couscous, or Pearl Couscous.

It’s larger in size (similar to a pearl) than the much smaller Moroccan couscous, nutty, and a bit chewy but just as versatile. 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.

Use up those end of season vegetables and load the couscous up with tomatoes, cucumbers, herbs, and spices to make a robust Mediterranean salad or as the weather cools enjoy it warm in this Herbed Couscous and Roasted Cauliflower recipe.

Think of pearled couscous as a jumping off point for whatever you have in the fridge. All you need is 15 minutes and a little creativity.

How to Cook Pearl Couscous (Israeli Couscous)

Tender, chewy, and slightly nutty, pearl couscous (Israeli couscous) is an irresistible side dish that comes together in just a few minutes, with very little effort. Simply toast it in some good extra virgin olive oil and boil it in water or broth on the stove until tender. It’s as easy as that! You can enjoy pearled couscous at room temperature in a salad, or hot, tossed with some pesto or other sauces of your choice.

Prep: 2min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 108.1 kcal, Carbohydrate 22.2 g, Protein 3.7 g, Fat 0.2 g, Saturated Fat 0.04 g, Sodium 7.2 mg, Fiber 1.5 g, Sugar 0.02 g, unSaturated Fat 0.13 g, servingSize 1 serving

Ingredients:

• Extra virgin olive oil
• 1 cup pearl couscous
• 1 ½ cups water
• Kosher salt
• ¼ cup chopped fresh parsley, (optional)
• Zest of 1 lemon, (optional)

Instruction:

1. Toast the couscous: In a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium-high until just shimmering. Add the pearl couscous and toss around to toast (the couscous pearls should turn a nice golden brown).
2. Boil the couscous: Boil 1 ½ cups of water and add it to the toasted pearl couscous. Season with kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for about 14 minutes or until the pearl couscous is tender. Remove from the heat.
3. Season and enjoy! Taste and adjust salt to your liking. To finish, add the parsley and lemon zest (optional), toss and serve.

Pearl Couscous Salad

Recipe video above. I adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 477 kcal, Carbohydrate 67 g, Protein 16 g, Fat 18 g, Saturated Fat 2 g, Sodium 547 mg, Fiber 7 g, Sugar 7 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 2 tsp olive oil
• 1 garlic clove (, minced)
• ½ small onion (, finely chopped)
• 1 1/2 cups (250g/ 8oz) pearl couscous ((aka gourmet or Israeli couscous, Note 1))
• 1 1/2 cups vegetable or chicken broth (, low sodium)
• 1 cup water
• 2 cucumbers (, diced (about 2 cups))
• 250g / 8 oz cherry tomatoes (, halved (about 2 cups))
• 3 cups baby spinach (, finely sliced (Note 2))
• ¼ cup coriander / cilantro (, finely chopped (or sub with parsley))
• ¼ cup dill (, finely chopped)
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove (, minced)
• 1 tsp sugar (, optional)
• 3/4 tsp cooking / kosher salt
• 1/2 tsp black pepper

Instruction:

1. Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don’t worry, it will separate when tossed with Dressing).
2. Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.

Israeli Couscous (Pearl Couscous)

Israeli couscous (aka pearl couscous) is a fast and easy side dish! This tiny pasta is irresistible tossed with lemon and olive oil.

Prep: 5min

Total: 15min

Yield: 4

Ingredients:

• 1 cup Israeli couscous or pearl couscous
• 1 1/2 cups water (or broth)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon plus 1/8 teaspoon kosher salt
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley
• Zest of 1/2 lemon

Instruction:

1. Bring the water to a boil in a large saucepan.
2. Add the Israeli couscous, garlic powder and 1/2 teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.
3. Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes.
4. Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and remaining 1/8 teaspoon kosher salt. Serve immediately. Leftovers store up to 1 week; refresh the flavors with an additional pinch of salt and/or drizzle of olive oil.

Best Mediterranean Pearl Couscous Salad | The Mediterranean Dish

FAQ

What is the ratio of pearl couscous to water?

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