Last night I cooked Pearl Couscous for the first time and was really delighted with the result.  I’m a big fan of regular couscous, so should have expected to enjoy this version as well.  Given that I bought two packets at the Good Food and Wine Show in Brisbane last November, it’s actually taken me a bit of time to get around to trying this.  Now I wish I’d done it sooner!

While this version of couscous may not be new to some cooks, for those that haven’t tried it, the pearl couscous is a great substitute for rice, pasta or other grains in any dish.  It can be served on the side or incorporated into the meal itself.  If you are looking for a bit of variety in your cooking, this is a great way to achieve it.

There are a few different ways to cook the Pearl Couscous either by using the microwave or stovetop.  Rather than boiling it for 8-10 minutes, I cooked it slightly differently.  Also, I always use a stock when preparing couscous as it adds much more flavour than plain water, but that’s a personal preference.  Here’s how I cooked mine (and then served it with a yummy Moroccan Chicken & Tomato Casserole)…

Pearl Couscous

250g packet pearl couscous

2 cups chicken stock, boiling hot

1 tbsp olive oil

1 tbsp margarine

Method

Add couscous to a saucepan, add oil and pour over the boiling stock.  Cover with a lid and let stand for around 5 minutes.  Stir through the margarine and then bring to a low simmer for 3-4 minutes, or until tender.  Stir from time to time so it doesn’t catch on the bottom of the pan.  Serve with whatever you like!

The Klutzy Cook Notes

  • Pearl couscous is available in most leading supermarkets.  In Australia, check out Blu Gourmet Pearl Couscous which is the brand I used.
  • Sometimes Pearl Couscous is known as Israeli Couscous.

Enjoy trying this (new) ingredient in your kitchen and make sure to tell your friends on Facebook (click the icon below).  If you have any questions or comments, please leave them below.

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