Vegetable Pearl Couscous Is an Adaptable Side Dish

Israeli couscous has a delightfully nutty texture on its own, so it’s best to add some vegetables, nuts, or other flavorings to spice up the little pearls.

This recipe can be served as a side dish or main course. Yvonne Duivenvoorden/TCA

When you need a side dish that works with simple or spicy entrees, try this one. This recipe is a keeper and so Seriously Simple to make, you’ll probably find it in your weekly rotation of trusted recipes.

Pearl couscous, sometimes called Israeli couscous or “ptitim” in Israel is baked semolina or wheat pasta. It is larger than regular tiny couscous and tastes great sauteed and lightly browned. The couscous is mild with a delightfully nutty texture on its own, so it’s best to add some vegetables, nuts, or other flavorings to spice up the little pearls. They resemble barley, but have a decidedly different flavor.

This simple side pasta is very adaptable. If you are in a big hurry, go for frozen petit pois instead of the carrots and zucchini, since the peas are a quick and tasty last-minute addition. You can also make this into a salad with the addition of diced tomatoes, tiny mozzarella balls, and finely chopped basil. A mustard citrus vinaigrette dressing would bring all the flavors together. Whether you serve this as a hot side dish to grilled or braised entrees or create your own chilled couscous salad, I know you and your guests will enjoy it.

Vegetable Pearl Couscous

Serves 6

• 2 tablespoons olive oil
• 1 leek, white and light green part only, cleaned and finely chopped
• 1 small carrot, peeled and finely diced
• 1 small zucchini, finely diced
• 2 1/2 cups Israeli couscous
• Salt and freshly ground black pepper
• 2 cups hot water or chicken or vegetable broth
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons freshly grated Parmesan cheese, optional

In a medium saucepan over medium heat, heat the oil. Add the leek, and saute for 5 to 7 minutes or until lightly browned and caramelized. Add the carrot and zucchini, and continue to stir for 2 minutes or until slightly softened. Turn up the heat to high and add the couscous. Brown the couscous for about 3 minutes, stirring constantly. Season with salt and pepper.

Add the hot water or broth to the couscous, stir with a fork, and bring to a boil. Cover and reduce the heat to medium-low. Let the couscous simmer for about 10 minutes, cooking until all the liquid has been absorbed and the couscous is tender.

Add the parsley, and optional Parmesan; blend them in with a large fork. Taste for seasoning and serve immediately.

This recipe can be served as a side dish or main course. Yvonne Duivenvoorden/TCA

Recipe note: This dish can be prepared up to two hours ahead and kept at room temperature. Reheat carefully in the top part of a double boiler over medium heat for 10 minutes.

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