Every mouthful is a treasure of pleasure!
Known as “little pearls of pasta,” couscous is a classic staple in Mediterranean, North African, and Middle Eastern cuisine. Over the years, it’s become a popular children’s food due to its simple flavor and texture. Couscous is fluffy, light, and nutty; a tongue-catching combo that satisfies with every bite. Plus, the combination of parsley and lemon juice creates a fresh, aromatic aftertaste.
Even better? It only takes 20 minutes to cook, so it’s a great dish you can make with kids to introduce them to a new culinary culture.
Is Israeli Couscous Healthy?
Since couscous is usually made from semolina, it has a great balance of carbs and fiber. This means it’s filling, energizing, and easy to digest. Each serving also contains 6 grams of plant-based protein, which makes this a hearty base for nearly any kind of protein or fresh veggie.
The use of vegetable broth makes this recipe 100% vegan, but unfortunately, it’s not gluten-free. For a similar kind of dish that is gluten-free, I recommend quinoa.
Is Couscous the Greatest Grain?
Couscous isn’t technically a grain, it is actually closer to a pasta, but it is often found in the grain section of a grocery store due to its similar uses. When compared to white rice, couscous is more nutrient-dense, but quinoa (which is technically a seed or “pseudo-grain”), on the other hand, is higher in fiber and protein, making it slightly superior to couscous—at least in the realm of nutrition. At the end of the day, any grain is as good as you make it, so play with all of these in different dishes and see what works best for you!
How to make ahead and store
I recommend making and enjoying this fresh, but leftovers can be refrigerated in an airtight container for up to 5 days, or frozen in a freezer-safe bag for up to 3 months. Reheat on a medium-hot stove with a splash of broth and olive oil until it simmers and steams. Enjoy!
Serving Suggestions
As such a simple and delicious recipe, couscous makes a great base for all kinds of complements – from Falafel to Chicken Meatballs.
It also goes great with a crunchy and colorful Cucumber and Tomato Salad. Another great option (my personal favorite) would be to top your pile of pearls with golden brown Roasted Cauliflower. My mouth is watering already!
Ingredients
- 1 cup pearl couscous
- 2 tablespoons extra virgin olive oil
- 1 3/4 cups chicken broth or vegetable broth
- 1/2 teaspoon kosher salt
- 1/4 cup fresh parsley chopped
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Heat the olive oil in a medium saucepan over medium-high heat. Add the pearl couscous and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
- Add the chicken broth and kosher salt to the saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes, or until the couscous is tender and the liquid is absorbed.
- Remove from heat and fluff the couscous with a fork. Stir in the chopped parsley and lemon zest. Season with salt and pepper to taste. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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