Israeli Couscous, Pearl Couscous For each cup of Pearl Couscous, mix in 1 1/4 cups of water. Cover Pot and let simmer for 8-10 minutes while stirring occasionally.To add a little more flavor, lightly saute chopped onions in olive oil. Add the dried couscous and toast for two minutes, before adding the water or vegetable stock.
Toast the couscous: In a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium-high until just shimmering. Add the pearl couscous and toss around to toast (the couscous pearls should turn a nice golden brown). Boil the couscous: Boil 1 ½ cups of water and add it to the toasted pearl couscous. Season with kosher salt.
What is Israeli pearl couscous? Israeli couscous – also called pearl couscous, Jerusalem couscous, Ptitim, or Giant couscous – is a variety of small toasted pasta made from semolina or wheat flour and water. Israeli couscous is often inaccurately thought of as a whole grain since it resembles a small rice grain.
While Moroccan couscous was traditionally made by hand, Pearl couscous has always been machine-made. Moroccan couscous tends to be fluffy and you can typically feel the texture of each grain as you chew. Pearl couscous is more similar to pasta in texture, becoming slightly chewy when cooked (sort of like orzo). You also prepare them differently.