Israeli Couscous (aka Pearl Couscous)

Israeli Couscous (aka Pearl Couscous) is a quick and easy side dish! These little noodles are irresistible with lemon and olive oil.

Here’s a simple side dish that’s as tasty as it is versatile: Israeli couscous, also called pearl couscous! These little balls of pasta have a deliciously chewy texture and only take 10 minutes to cook. Toss them with olive oil and lemon, and they’re a quick side to just about anything: or great for bowls or quick grain salads. It’s always a hit at our house (our 5 year old is crazy about it). Here’s how to cook it!

What is Israeli Couscous?

Israeli couscousalso known as pearl couscous or Petitim, are pea-shaped dough balls made from semolina flour. Despite its name, it’s not technically considered true couscous because the grains are large and exactly the same shape. Israeli couscous was invented in Israel in the 1950s to replace rice when the government had to feed masses of immigrants. It is said in Israel Petitim. Today it is a staple in Jerusalem and enjoyed around the world.

In contrast, traditional Moroccan couscous has very small, irregularly shaped grains. This North African pasta was born between the 11th and 13th centuries by the Berbers in Algeria and Morocco. It is a cultural dish of the Maghreb cuisine of the countries of Algeria, Tunisia, Mauritania, Morocco and Libya.

We are not of Israeli origin, but we were inspired by this rich cultural culinary tradition to create a side dish flavored with lemon, herbs and olive oil.

Is Israeli Couscous Gluten Free? No. Couscous is a wheat-based paste, so it contains gluten. People on a gluten-free diet should avoid it or look for a special gluten-free couscous.

How to Cook Israeli Couscous (aka Pearl Couscous).

Israeli couscous is easy to cook: it only takes 10 minutes to cook! It differs from traditional pasta in that you cook it until the water is absorbed, similar to rice. Different brands of pearl couscous work slightly differently, but here’s the general idea of ​​how to cook Israeli couscous:

• Use a ratio of 1 cup Israeli couscous to 1.5 cups liquid. Or use chicken broth or vegetable broth for extra tasty flavors.
• Bring the water to a boil, then cover and simmer the couscous for 8 to 10 minutes. Season the grains with ½ teaspoon salt and simmer over low heat. Cook until the couscous is tender and the water is absorbed (no draining needed).
• Pour into a bowl and wait 2 to 3 minutes, then fluff with a fork. This will cool it down a bit before serving. Then drizzle with spices and serve!

Season and serve like this

Now for the fun part: how to season and serve Israeli couscous! Designed to be a quick and easy side dish, this Israeli couscous recipe is flavored with lemon and olive oil. You can also add it to a salad or use it in bowls. This is how we like to season:

More couscous recipes

A quick way to eat up those delicious pea-sized noodles, this Israeli Couscous recipe takes about 15 minutes to make! It makes a great simple side dish and is treated like rice in Israeli cuisine. Here are some other recipes where couscous is the star: