Best Israeli Pearl Couscous Recipes

ISRAELI PEARL COUSCOUS SALAD WITH FETA AND MINT

Steps:

• Cook couscous per instructions, until liquid is absorbed. Fluff with a fork and set aside.
• In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
• When read to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.

PEARL (ISRAELI) COUSCOUS WITH GARAM MASALA AND PINE NUTS

Steps:

• Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
• Set aside to cool.
• In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
• Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
• Remove from heat and let stand 5 minutes. Fluff with fork.
• Put in serving bowl and sprinkle with toasted pine nuts.

ISRAELI (PEARL) COUSCOUS

Steps:

• Pour chicken broth into heavy sauce pan and bring to a boil. Stir in the Israeli couscous and cook according to package (8-10 min). Allow to cool slightly on a sheet pan before combining. Toss in small amount of olive oil to keep couscous from sticking together. Add the following to the couscous: • Finely diced shallot • Chopped fresh parsley • Chopped fresh dill • Chopped fresh chives • Capers (as much as you want) Toss couscous with the red wine vinaigrette. Add as much as you like. The couscous tends to absorb it. Red Wine Vinaigrette: • 1 cup extra-virgin olive oil • ½ cup red wine vinegar • ¼ cup fresh lemon juice • 2 teaspoons honey • Finely Minced Garlic to taste (I used a micro-place to finely grate the garlic) • 2 teaspoons salt • 2 teaspoons pepper Note: The red wine vinaigrette recipe above makes enough for 2 packages of Israeli couscous. They come in 8.8oz bags.

ISRAELI (PEARL) COUSCOUS

Steps:

• Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
• Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
• I toast my almonds in a dry pan on the stove top just until fragrant.