Last week I made pearl couscous (aka Israeli Couscous) for the first time. I have always been a fan of the regular stuff and was excited to try something new. as you may know, quinoa has been my go-to grain for the past couple years. I cannot even remember the last time I bought couscous…glad that’s changed!
For this dish I used the following recipe as a guide… I do appreciate when a solid recipe is on a food item. Bob’s Red Mill Natural Foods, Inc hasn’t let me down yet. It turned out quite tasty!
- 2 Tb Olive Oil
- 1 cup Whole Wheat Pearl Couscous
- 1 cup 1/4 Water
- 1/2 cup Pesto (recipe below)
- 1/2 cup Zucchini, diced
- 1/2 cup Cherry Tomatoes
- 2 cups fresh Basil Leaves, rinsed & dried
- 1 pinch Salt
- 1 clove Garlic, peeled
- 2 Tb Pine Nuts, Almonds or Walnuts
- 1/2 cup Olive Oil
- 1/2 cup Parmesan Cheese, grated (optional)
Heat the olive oil in a 2-quart sauce pan over medium-high heat. Add Pearl Couscous and stir until lightly browned, about 5 minutes. Slowly pour in the water. Lower heat and simmer gently with the lid on until liquid is absorbed, about 20 minutes. Remove from heat and stir in pesto. Stir in vegetables. Serve at room temperature. Makes 6 servings.
Pesto: Place all ingredients in a food processor and process until smooth. Scrape down sides of bowl as necessary to combine all ingredients.
My favorite part about this meal is being able to cook seasonally…and local…basil from my herb garden, zucchini from my neighbor, tomatoes from my sister. If you give it a try, be sure to let me know how it turns out.