How To Cook Pearl Couscous

Add israeli couscous to soups salads and pilafs for a new twist on old stand bys.

How to cook pearl couscous. Stir in israeli couscous salt and butter. Fill a medium saucepan 23 full of water add some salt and a little olive oil and bring the water to a boil. Use traditional pearl couscous as a bed for stew meat or vegetables or try it with your favorite pasta sauce. Pearl couscous raw almonds sea salt dried lemon peel cherry tomatoes and 6 more cheesy pearl couscous and peas food mack grated parmesan cheese sliced green onions butter chicken and 2 more.

Reduce the heat and cover cooking until the couscous has absorbed all the liquid in the skillet. Method put a tablespoon of the oil in a saucepan and add the couscous. The grains fluff up just slightly and like barley they have more an al dente mouth feel when done cooking. Simmer the grains stovetop covered for about 10 minutes.

Stir the couscous gently pulling it up from the center to the sides of the pan. Things youll need 1 cup of dried pearl couscous 2 cups of broth 1 2 tablespoons of olive oil 14 cup of pistachios or pine nuts 14 cup of chopped onion 18 cup of dried fruit such as dried apricots raisins or barberries herbs and spices such as parsley and salt. Pearl couscous also known as israeli couscous directions for cooking israeli couscous. Simmer for 10 minutes.

Bring to the boil and. Bring liquid to a boil and then reduce heat to a simmer. If liquid seeps down into the center of the pan you need to cook the couscous a little longer to absorb the remaining liquid. To prepare israeli or pearl couscous youll need about 1 14 cups of water or vegetable broth for every 1 cup of dry grain.