Why you’ll love this pearl couscous recipe
Learn how to cook pearl couscous that turns out deliciously nutty and chewy every single time! This quick and easy method is practically foolproof and only requires 3 basic ingredients.
And, once you master this basic cooking technique for toasted pearl couscous, the flavor possibilities are endless!
- Quick – Jazz up your dinner menu without spending extra time. Toasted pearl couscous can be made in just 20 minutes!
- Flavor – Pearl couscous is mild-tasting on its own, but it quickly absorbs the flavors of the herbs and spices it’s cooked with.
- Versatile – Try making pearl couscous with fresh herbs, aromatics, or different types of broth.
This grain-like pasta is loved by kids and adults alike! It’s sure to become your new favorite side dish for busy weeknights!
What is pearl couscous?
Pearl couscous, also known as Israeli couscous, is a grain-like pasta made from semolina or durum wheat flour.
Despite being a type of pasta, pearl couscous is more similar to a grain and is typically used as a grain substitute in recipes that call for rice or quinoa. As far as appearance, pearl couscous looks like tiny beads of pasta, or pearls, as the name implies.
Pearl Couscous vs. Moroccan Couscous
While several different types of couscous exist, you’ll most commonly find pearl couscous and Moroccan couscous on grocery store shelves. Here’s how they differ:
- Pearl couscous: This variety of couscous has a nutty flavor and a chewy texture. It is larger in size and takes longer to cook.
- Moroccan couscous: This is the smallest type of couscous and has a mild flavor and a light and fluffy texture. It fully cooks within a few minutes.
Learn more about couscous and other grains in my Grains 101 guide!
Key Ingredient Notes
While pearl couscous can technically be cooked with just water, toasting it in butter and then simmering it in broth transforms its flavor and texture without much extra effort.
Once you learn how to cook pearled couscous with butter and broth, you won’t want to make it any other way!
- Unsalted butter – For toasting the couscous. Salted butter is okay too, just be mindful of how much salt is added to your broth.
- Pearl couscous – Don’t confuse pearl couscous, aka Israeli couscous, with Moroccan couscous. Pearl couscous is much larger than Moroccan couscous, tastes nuttier, and takes longer to cook.
- Broth – You can use any kind of broth here. I prefer to use chicken or beef broth, but you can also use water in a pinch. If you’re using salt-free broth or water, add ½ teaspoon of salt.
How to cook pearl couscous:
Wondering how to cook pearl couscous perfectly every single time? Here’s my tried-and-true method:
- Step 1: Melt the butter in a preheated saucepan over medium-high heat.
- Step 2: Add the couscous, and sauté until nice and golden, stirring frequently, about 3-5 minutes.
Tip: Don’t take your eyes off the couscous while it’s toasting! It’s easy to accidentally burn it during this step. So, stir frequently, and lower the heat if needed.
- Step 3: Add the broth, and bring it to a simmer.
- Step 4: Reduce the heat to low, and cover the pot with a tight-fitting lid.
- Step 5: Cook the couscous for about 10 minutes or until the liquid absorbs fully and the couscous is soft and tender.
How to serve pearl couscous:
Because pearl couscous is so versatile, I consider learning how to cook pearl couscous a fundamental kitchen skill! It can be served as a side dish alongside roasted meats, tossed with fresh vegetables and herbs, or added to salads and grain bowls.
Here are some of my favorite ways to serve pearl couscous:
- I love making this bright and flavorful summer Israeli couscous salad! Crisp cucumbers and tomatoes are tossed with pearl couscous, fresh mint, and za-atar seasoning, along with feta cheese for a touch of creaminess.
- Pearl couscous paired with grilled steak skewers or grilled chicken breasts is a match made in heaven!
- Mix cooked pearl couscous with oven roasted mixed vegetables and slow cooker chicken thighs for a seriously simple, yet incredibly tasty grain bowl.
- Add a scoop of cooked pearl couscous to this leftover steak salad to effortlessly turn it into a complete meal.
Make-Ahead Tips:
Make a big batch of pearl couscous to have on hand for a few days for easy lunches and dinners. Cooked pearl couscous will stay fresh in the fridge for up to 3 days.
Time-Saving Tips:
If you’re really short on time, you can definitely skip the toasting step, however, if you plan on serving pearl couscous as a side dish, I don’t recommend skipping it! Toasted pearl couscous has a beautiful golden color, and toasting enhances the nutty flavor.
Storing Tips:
- Refrigerate cooked pearl couscous in an airtight container for up to 3 days.
- Reheat in a small saucepan on the stovetop over low heat or in the microwave until warmed through. Add a couple of tablespoons of water during reheating to prevent the couscous from drying out.
- To freeze, allow the couscous to fully cool. Then, spread it in a thin layer on a rimmed baking sheet. Transfer the baking sheet to the freezer until the couscous is frozen solid. Use a spatula to scrape the frozen couscous off the baking sheet and into a plastic freezer bag. This preserves the texture of the couscous so it doesn’t freeze into a solid block. Freeze for up to 3 months.
Couscous FAQs:
Most recipes instruct you to use 1 ¼ cups of water (or cooking liquid) for every 1 cup of dry pearl couscous. You’ll know your couscous is finished cooking when all the cooking liquid is absorbed. Of course, it’s best to follow the cooking instructions listed in the recipe you’re following.Â
Drizzle cooked pearl couscous with a splash of extra virgin olive oil to prevent the pearls from sticking together. Mix well, and serve warm.Â
No, you do not need to rinse couscous before cooking, because couscous is not a grain. Just as you wouldn’t rinse pasta before cooking it, you don’t need to rinse couscous.Â
How to Cook Pearl Couscous
Ingredients
- 1 tablespoon unsalted butter
- 2 cups pearl couscous Note 1
- 2 ½ cups broth Note 2
Instructions
- Heat a large pot over medium high heat.
- Add butter.
- Once butter is melted, add couscous and sauté until nice and golden, stirring frequently, 3-5 minutes.
- Add broth and bring it to a simmer.
- Reduce heat to simmer and cover the pot. Continue to cook for about 10 minutes, or until the liquid is absorbed and couscous is soft.
Notes
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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