pearl couscous

This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.

Giant Couscous Cake With Roasted Pepper Sauce

red bell peppers

tomato,

salt and black pepper

red wine vinegar

maple syrup

water

scallions (spring onions),

olive oil

baby spinach (about 4 packed cups)

Greek-style yogurt

mozzarella

flour

eggs

garlic cloves,

coriander seeds,

basil

Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.

Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.

When cool enough to handle, peel and discard the pepper and tomato skins. (Don’t worry if you can’t remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.

Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.

Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.

Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.

Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.

Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.

In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.

A flavorful Moroccan meatball couscous soup. A flavorful broth spiced with Moroccan flavors with meatballs and Israeli couscous. This soup is so warm and comforting. It can be made with ground lamb or beef that is seasoned and baked. The pearl couscous pairs beautifully and makes this soup so rich and flavorful!

Moroccan Meatball Couscous Soup

coriander cumin

EACH: curry powder AND dried thyme

turmeric AND chili powder

EACH: ground cinnamon AND nutmeg

salt and pepper

tomato paste

lb. ground lamb

oz Israeli (pearl) couscous

shallots, minced

garlic,

broth

mint

Meatballs: Position a rack near the center of the...

Meatballs: Position a rack near the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper, set aside. In a medium bowl, combine the spices, salt, and pepper. Mix with the spoon. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10-12 minutes or until baked through.

Couscous: While meatballs are baking, heat 2 teaspoons of...

Couscous: While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. You'll know it's done when you can smell the toastiness. Add a pinch of salt and 1 3/4 cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed.

Soup: In a large pot or dutch oven,...

Soup: In a large pot or dutch oven, heat the 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and allow to saute for about 1 minute. Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired.

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that’s cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Pearl Couscous With Creamy Feta and Chickpeas

grape tomatoes, halved

scallions

extra-virgin olive oil,

balsamic vinegar,

garlic

kosher salt,

black pepper,

oregano, rosemary or sage sprigs

vegetable stock

dill

lemon zest (from 1/2 lemon)

cumin

pearl couscous (1 1/2 cups)

chickpeas,

feta, crumbled (about 4 ounces)

Parmesan (1 1/2 ounces)

Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.

While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.

Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.

Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.

To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

The dressing in this 30-minute recipe is inspired by green goddess dressing and <a href="https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt">mast-o khiar</a>, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Salmon and Couscous Salad With Cucumber-Feta Dressing

(6-ounce) skin-on (or skinless) salmon fillets

olive oil,

Kosher salt and black pepper

turmeric

limes, 1 halved and 1 zested and juiced

baby arugula

thick, full-fat yogurt,

feta

fresh flat-leaf parsley, cilantro

Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)

Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.

Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.

While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.

Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.

Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

Delicious and easy lemon Israeli couscous made with just a handful of ingredients and in under 20 minutes!

Lemon Israeli Couscous

Israeli couscous

garlic (finely minced)

chicken stock

lemon

lemon, juiced

green peas

parmesan cheese

Add some olive oil to a large skillet with high sides and heat over medium heat.

Add the garlic and cook for 20 seconds.

Stir in the couscous and lemon zest and cook for an additional 2 minutes.

Pour in the chicken stock, lemon juice, season with salt, cover, and cook for 15 minutes.

Once the couscous is fully cooked through, add the peas and parmesan cheese.

Check for seasoning and garnish with fresh parsley and more parmesan cheese, if desired.

This Israeli couscous recipe is inspired by my family&#039;s favorite white wine pasta. In this recipe, chicken sausage and feta cheese add fantastic flavor to the easy sauce.

Israeli Couscous Recipe with Sausage &amp; Feta

olive oil (divided)

(dry) Israeli couscous ((about 1 2/3 cups))

chicken

red pepper flakes

dry white wine

feta cheese

pitted Kalamata olives (quartered (about 6 olives))

spinach leaves

parsley

salt

Heat 2 teaspoons olive oil in a medium-sized saucepan set over medium heat. Add the Israeli couscous and cook, stirring constantly, until the couscous starts to brown, 2 to 3 minutes.

Add the water and bring to a boil. Reduce heat until the liquid is simmering, cover and cook until all of the liquid is absorbed, 8 to 10 minutes. Fluff the Israeli couscous with a fork and set aside.

While the couscous cooks, heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray and add the sausage. Cook, stirring occasionally, until the sausage is browned. Transfer to a bowl and set aside.

Reduce the heat to medium. Do NOT wipe out the pan – the browned bits add flavor.

Add the remaining 1 teaspoon olive oil. Add the garlic and red pepper flakes, and cook for 30 seconds. Pour in the white wine. Cook at a rapid simmer for 1 to 2 minutes, scraping the brown bits off of the bottom of the pan with a wooden spatula or spoon.

Stir in the cooked couscous until it’s coated with the wine sauce. Stir in the sausage, feta cheese, olives, spinach and parsley. Stir over the heat until the spinach is lightly wilted.

Season to taste with salt. Serve.

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

Israeli Couscous (Pearl Couscous)

Israeli couscous couscous

water (or broth)

garlic powder

kosher salt

Bring the water to a boil in a large saucepan. 

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.

Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes. 

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. 

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight&#039;s dinner.  Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, &amp; feta cheese, along with a garden full of fresh herbs. We set about making dinner.  We&#039;ve said this before and it&#039;s very true...some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous...we were counting on leftovers but NONE were to be had!😋❤️

Mediterranean-Style Cod over Couscous

salt & pepper

oregano

cherry tomatoes

fish and tomatoes & garlic

Kalamata Olives (pitted & cut in half)

pearl couscous (also known as Israeli couscous)

chicken broth

sweet onion (roughly chopped)

garlic peeled & minced

oz fresh baby spinach (a few large handfuls)

Feta cheese (we use President's Chunk)

In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown &amp; that's ok.

Add the chicken stock, cover, lower heat, and simmer about 15-18 minutes until liquid is absorbed. Remove from heat, cover, and set aside.

In a large, deep skillet, saute the onions until they start to caramelize then add garlic &amp; cook another minute. Add the spinach and cook until wilted. Sprinkle with salt &amp; pepper.

Add the cooked onions, garlic, &amp; spinach to the couscous. Stir well. Cover and set aside until fish is done.

Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.

Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on a lined baking sheet.

Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister &amp; garlic is soft.

Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic. Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.

Just before serving, crumble &amp; add the Feta cheese &amp; Kalamata olives to the couscous and combine.

Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on the sheet. Sprinkle with garlic powder, salt &amp; pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.

Cook 10-16 minutes, depending on the thickness of cod until it's opaque &amp; flakes.

To serve, place cooked couscous mixture on a serving platter and top with fish fillets. Sprinkle with remaining blistered tomatoes &amp; garlic. Garnish with sprigs of fresh oregano or thyme.

Enjoy!

Pearl couscous, also known as Israeli or giant couscous, is cooked here in a stock made from the heads and shells of the shrimp, making it wonderfully rich yet equally soothing. Put the pan in the center of your dining table, alongside something green (steamed French beans or sautéed chard or spinach), and you’ve got a real celebration.

Pearl Couscous With Shrimp and Clams

garlic cloves, garlic

Salt and black pepper

fennel

lemons,

tarragon (about 1/2 ounce 10 grams)

Pernod

stock

fennel seeds

red-chile flakes

pearl (or giant) couscous

clams

Twist the heads off the shrimp and place the heads in a medium bowl. Leaving the tails attached, peel off the shells, add them to the same bowl and set aside. Devein the shrimp, then add them to a medium bowl with 1 tablespoon oil, 1 crushed garlic clove, 1/4 teaspoon salt and plenty of pepper. Mix together and set shrimp aside to marinate for 30 minutes or so.

Meanwhile, heat a large sauté pan, for which you have a lid, over high heat. Add 1 tablespoon oil, the chopped fennel and 1/8 teaspoon salt. Fry for about 5 minutes, stirring every now and then, until browned. Transfer the fennel to a plate, wipe the pan clean and return to a high heat. Add the tomatoes and cook for 3 to 5 minutes, tossing the pan every now and then until charred in places. Set the tomatoes aside. Leave the pan to cool for a couple of minutes, then wipe it clean and return to a medium heat.

Add 3 tablespoons/45 milliliters oil to the pan along with the lemon peel, tarragon and the 5 chopped garlic cloves. Slowly fry for 5 minutes until the garlic is golden and the tarragon becomes bright green and crisp. Remove half of the tarragon and set aside, to serve.

Increase the heat to medium-high, add the shrimp shells and heads and fry for 7 minutes, stirring every so often until crisp and pink, adjusting the heat as necessary so the garlic doesn’t begin to burn. Add the tomato paste and 1/2 teaspoon salt, and fry for another 2 minutes, stirring frequently.

Carefully pour in the Pernod and let it bubble away for a minute (it may flame), then add the stock and 2 1/2 cups/600 milliliters of water and simmer gently for 12 minutes, stirring occasionally. Use a potato masher to crush the shrimp heads a few times as they cook to release as much flavor as possible.

Meanwhile, in a separate small pan over medium heat, add the fennel seeds and 2 tablespoons oil and cook until the seeds begin to pop. Set aside until ready to serve.

Strain the stock, discarding the shells, heads and aromatics, then return to the same pan. (You should have about 3 1/4 cup/775 milliliters stock.) Add the lemon juice, chile flakes, cooked fennel, 3/4 of the charred tomatoes and plenty of pepper and cook at a bare simmer for 5 minutes, or until the tomatoes begin to split.

Stir in the couscous, bring to a simmer then reduce the heat to medium. Cover the pan and cook for 5 minutes, until the couscous is cooked through but still retains a bite.

Add the clams, cover the pan and cook until they all open, 4 to 5 minutes. Top with the remaining charred tomatoes and set aside while you fry the shrimp.

While the clams cook, place a large, nonstick frying pan over a high heat. Once it’s very hot, add half the shrimp, so as not to overcrowd the pan. Fry for about 1 1/2 minutes on each side, or until crisp and golden-brown on the outside and cooked inside, then repeat with the remaining shrimp.

Arrange the shrimp, along with the garlic and any oil, over the couscous in the pan, then drizzle the fennel seed oil over everything. Top with the fried tarragon and serve with the lemon wedges alongside.

A bright and zesty dish that&#39;s BURSTING with flavour. The chicken meatballs are soooo tender, the tomatoes are perfectly roasted, and the creamy couscous base is incredibly cozy. It&#39;s all topped off with shaved parmesan and fresh basil.

Lemon Chicken Florentine Meatballs with Couscous

spinach (chopped)

zucchini (grated)

crackers (pulsed)

sharp cheese (grated (I used kerrygold dubliner))

butter

shallot (minced)

garlic (minced)

orzo

Basil

Preheat the oven to 400 degrees.

Mix together all of the ingredients for the chicken meatballs: ground chicken, pulsed crackers (or breadcrumbs), chopped spinach, grated zucchini, grated cheese, salt, garlic powder, lemon zest and an egg. Mix to combine but be careful not to overmix or they’ll become tough and dense.

Form into small (ish) meatballs - this should make about 20. Keep your hands wet with water and work quickly as you form them. Place on a baking sheet with parchment/foil or I used a nonstick baking tray. Bake for 25-30 minutes.

Meanwhile, in a skillet over medium heat, add some olive oil and butter and sautée minced shallot and garlic for a few minutes. Add in the pearl couscous and toast for another 2 minutes until slightly golden brown.

Add in the chicken broth and bring to a bubble. Let this simmer for about 15 minutes or until the liquid has absorbed and the pearl couscous are tender.

During the last 15 minutes of the chicken meatballs cooking, add in some cherry tomatoes that are lightly coated in olive oil and salt directly to the pan. Let these roast and finish cooking with the meatballs.

Time to plate everything up! The pearl couscous on the bottom, and top with the chicken florentine meatballs, roasted tomatoes, shaved parmesan and fresh basil. Enjoy!

Pearl couscous tossed with a delicious lemon vinaigrette is perfect for pairing  with just about anything. It&#039;s simple to prepare too. Can be served hot or cold.Makes 4 - 6 servings.

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