Pearl Couscous Recipe with Vegetables and Apricots

Pearl couscous (which looks like small pearls) is often thought to be a whole grain, but is actually a pasta made of small balls of semolina flour. It is also referred to as Israeli couscous, called Ptitim In Israel, where is was developed in the 1950’s when rice was scarce due to austerity in Israel.

Israeli pearl couscous is not the same thing as regular couscous or Moroccan couscous. It is relatively new, has much larger grains and chewier.

Simply put, it’s a type of pasta. It absorbs flavors beautifully if cooked with the method in this recipe and is typically sold in grocery stores as toasted Israeli couscous or pearl couscous. The toasting adds a nice nutty flavor. 

You can boil Israeli couscous like regular pasta and use it in salads. This recipe, instead, blends several spices – smoked paprika, garlic, cloves and cumin – that infuse the couscous while cooking. 

Combined with roasted vegetables and apricots, bright fresh chopped spinach and the richness of some butter (or olive oil if you prefer), the result is a deep, flavorful and very tasty side dish with lots of extra nutrients.

The dried apricots add great texture and a subtle sweetness. I tried roasting them with the vegetables and boiling them with the couscous. Both ways work fine. The only thing to add here is to be careful they don’t burn if you choose roasting (although I like a bit of char on mine).

Here are some variations and substitutions you can try to make it your own.

• Couscous:
  • For this dish, don’t use traditional couscous – only pearl or Israeli
  • You can, however, substitute with orzo acini de pepe pasta if you can’t find pearl couscous
• Vegetables:
  • Roast other vegetables such as diced mushrooms, zucchini or red peppers instead of butternut squash.
• Spices and seasoning
  • Play around with spices you like. For example, try coriander, curry powder, nutmeg, regular paprika, thyme, etc.
  • And add some heat with sriracha or red chili flakes if you like.
  • Lemon zest or a squeeze of fresh lemon juice will add some bright flavors as will lots of fresh herbs.
• Add-ins
  • Sprinkle the finished dish with toasted almonds, pine nuts or other nuts for crunch.
  • Substitute dried cranberries or golden raisins for the dried apricots. These can be added while the couscous is cooking (not roasted).
  • Garnish with fresh chopped cherry tomatoes and crisp cucumber. Or serve them on the side.

Serve the couscous for dinner tonight as a main course if you like along with a salad and perhaps a ratatouille soup or vegetarian split pea soup. In this case, the recipe will serve two.

As a simple side dish, it pairs well with sous vide turkey breast, marinated flank steak, maple balsamic trout, juicy grilled pork chops and balsamic glazed chicken. The couscous is a great way to add savory flavor to a meal.