Autumn Pearl Couscous Salad with Roasted Butternut Squash Recipe | Little Spice Jar (2024)

FAQs

How do you make couscous more exciting? ›

I toss it with herbs, lemon juice, pine nuts, and olive oil to make a bright, refreshing pilaf. It pairs nicely with any protein, vegetable main dish, or soup! Top it with a stew. Traditional Moroccan couscous is often served with stewy seasonal vegetables, and I adore this preparation.

Pearl couscous cooking instructions

Begin by rinsing couscous in a colander with cold water, making sure to agitate the couscous with your hands to rinse it. Drain immediately. Add couscous and olive oil, reduce to a simmer. Cover and cook until all liquid has been absorbed, stirring occasionally, bout 10 minutes.

Pearl couscous: You need 1 cup of uncooked pearl couscous, which will yield about 3 cups when cooked. Water: For a cup of uncooked couscous, you need 1 ½ cups water or other cooking liquid (such as broth).

Healthy Facts: Pearl couscous is a source of fiber. Fiber helps you feel fuller for longer, helps to stabilize blood sugar levels, aids digestion, and can help reduce constipation. Pearl couscous is low in sugar and is lower on the Glycemic Index.

I added a pinch of ground cumin, chopped parsley, dill, and green onions. I also added a couple of garlic cloves that have been minced and sauteed in extra virgin olive oil. Once you add the flavor makers of your choice, give the couscous another toss to combine, and transfer to a serving platter. Enjoy!

Too Much Water: Stick to the 1:1.5 ratio to avoid mushy couscous. Underseasoning: Don't forget to season your water with a pinch of salt.

The main difference between pearl couscous and Moroccan couscous is the size. The grains of Moroccan couscous are much smaller, compared to the pea-size granules in the pearl variety (made memorable by their namesake). This, of course, affects the preparation and cooking time of each grain.

Generally, you can tell when couscous is done when the liquid is absorbed and the couscous is tender. If the couscous hasn't absorbed the water or still tastes crunchy after your timer goes off, cover and let it sit for a few more minutes.

Use the correct amount of water or stock

With too much liquid, your couscous will go soggy. With not enough, it'll be hard. So, take the time to make all measurements accurately.

Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 15 minutes.

What is the ratio of pearl couscous to water? ›

Learn How to Cook Israeli, or pearl, and Instant Couscous on the stovetop in less than 20 minutes. These tiny, pasta-like balls of semolina wheat flour are so quick and easy to make, you simply need 1 ½ cups of water to each cup of couscous.

Couscous can be served as a side dish or a main meal, and goes well with beef, chicken, fish, lamb or as part of a vegetarian meal (with beans, tofu, etc.) You can also stir in additional ingredients (vegetables, nuts, dried fruit) to add something special to your couscous and make it a more substantial dish.

Couscous is packed with nutrients and has better selenium per serving than white rice when it comes to selenium and other elements. It is light and filling, making it a good choice for busy professionals, families and people who don't want to spend a lot of time in the kitchen to prepare a healthy, delicious meal.

If your couscous is always boring and flat-tasting, try cooking it in something besides plain water. Couscous has a natural nutty flavor that isn't exactly explosive, but can be enhanced to great effect by a flavorful liquid.

In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables (carrots, potatoes, and turnips) cooked in a spicy or mild broth or stew, usually with some meat (generally, chicken, lamb, or mutton). Couscous with vegetables, meat, and tfaya.