Pearl couscous is essentially a pasta, with a starchy texture. The round shape and easy cooking methods make it a great option to pair with tons of other ingredients. Broccolini and fresh Bell Pepper make this dish pop.
Pearl couscous can be prepared in a few ways, the most common being boiled and strained like a pasta, or toasted and boiled until the water is absorbed, like a rice. What's most important is NOT overcooking the couscous, so choose the method you're comfortable with.
Ingredients (Makes 1)
1/2 - Pearl/Israeli Couscous - The brand in the picture was colored with turmeric, but it's not required.
3 broccolini stalks, chopped (leave the florets intact).
1/2 Orange or Red Bell Pepper - diced
Salt
Black Pepper
Lemon juice
Olive Oil
Steps:
To prepare the broccolini either grill on medium high heat, bake at 375 for 15 minutes or follow the sauteing method in this previous post:
https://www.lemonpantry.com/post/seared-broccolini-with-chile
Prepare the couscous via either boiling or pan/toasting and boiling. Remove from heat when fork tender. In a bowl, Add olive oil to the couscous avoid clumping, and stir with a fork, not spoon, to fluff. Try not to overwork the couscous too much as it will get sticky
Add the broccolini florets to the couscous in a mixing bowl. Incorporate the florets and stalks, and add lemon, salt and black pepper..
Finally, add the bell pepper and mix one more time.
Here are a few more couscous creations, recipes coming soon!
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