Pearl Couscous Recipe

From Dorothy McNett's Recipe Book.

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Pearl Couscous

From Dorothy McNett's recipes at Pearl couscous is tiny round balls instead of being finely ground and it cooks up to a wonderful chewy consistency. I like this method of browning the couscous slightly before adding the hot liquid. Use this just as it is for a nice side dish to meats, etc. Or, add all kinds of sauces and vegetables to make salads, main dishes, etc.

1 - 2 tablespoons extra virgin olive oil
1 1/3 cups pearl couscous
1 3/4 cups boiling water or broth, as desired
1/2 teaspoon sea salt

In a heavy bottomed saute pan or sauce pan heat the olive oil and add the couscous. Cook and stir over medium heat about 5 minutes, or until it is lightly browned. Have the water or broth boiling, and when couscous has browned a bit, very slowly add the boiling liquid, reduce to low, cover. Simmer 10-12 minutes,or until liquid has been absorbed. Season with salt and other herbs and seasonings, as desired.

Recipe created 2014-08-19.

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