Pearl couscous, also known as Israeli couscous, is available in the rice and grains section of supermarkets and specialty stores. Made of baked wheat, its granules are large in size and maintain their individual texture and firmness, which makes it perfect for salads and as a substitute for orzo or rice. Pearl couscous can be toasted before simmering in liquid, which imparts a golden hue and satisfying toasted flavor that holds up against spices and herbs.
Makes 4 servings
2 tablespoons olive oil, divided
1 cup giant pearl couscous (Israeli couscous)
1 1/2 cups chicken stock or water
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 green onions, ends trimmed, white and green parts finely sliced
1 small red bell pepper, seeded, finely diced
1 small poblano or green pepper, seeded, finely diced
1 serrano pepper, seeded, minced
1 garlic clove, minced
1 cup halved cherry tomatoes (quartered if large)
1/4 cup chopped Italian flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 teaspoon finely grated lemon zest
Heat 1 tablespoon olive oil in skillet. Add couscous and cook over medium-low heat, stirring, until couscous is golden brown, about 3 minutes.
Add chicken stock. Bring to a boil, reduce heat and cover. Simmer until liquid is absorbed and couscous is tender but firm, 10 minutes. Remove from heat and transfer couscous to a large bowl, fluffing with a fork.
Stir in remaining tablespoon olive oil, lemon juice, salt, pepper, cumin and cayenne. Set aside to cool.
Once couscous has cooled, stir in remaining ingredients. Serve at room temperature.
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