Pearl Couscous Recipes

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Portobello Mushroom Israeli Couscous with Truffle Goat Cheese Recipe

Potatoes, rice or pasta typically serve as the starch in our daily meals, but when it's time for a change I turn to Israeli couscous. Like all starches, it's a versatile foundation upon which you can build any combination of flavors.

In this recipe, I cooked Israeli couscous with Portobello mushrooms, basil tomato sauce, arugula and truffle-flavored goat cheese. It can be served as a side dish, or as a main course for vegetarians. Either way, its looks will catch your eye and the taste won't disappoint. 


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Eggplant Israeli Couscous with Pistachio Pesto Recipe

I don't often cook with toasted Israeli couscous. It's not because it's complicated to prepare, it's just that it's not a very common ingredient to find at the market. I personally like it because it can simply be boiled and serve as a side dish. I flavored it with puréed Japanese eggplant and a bright, sweet and tasty pistachio pesto.

I served the warm, green Israeli couscous with veal scallopini, which was absolutely delicious. There was some extra pistachio pesto, which I stored in the freezer for future use. I don't know what I'm going to cook it with, but I can tell it will be scrumptious!


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Israeli Couscous Risotto with Roasted Bell Peppers  Recipe

Risotto is a traditional dish made with rice cooked in broth to a creamy consistency. Usually, I add rice-shaped pasta (such as orzo or melon-seed pasta) which add more creaminess to the risotto. The problem was that today I unfortunately had no Arborio or Carnaroli rice in my pantry. I experimented with the only starchy ingredient I found in the kitchen; Israeli couscous. Israeli couscous is a small-grained toasted pasta.

I flavored it with roasted bell peppers. It's not very traditional but I found the starchiness of the couscous worked well. Surprisingly, the new version of risotto was very popular among the children in my house. I'm definitely going to make this dish again, maybe with other flavorings.


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