Moroccan Pearl
Couscous
“My new fav!! It works well as a simple side or a light lunch that doesn’t feel boring.”
Pearl couscous is the bigger brother of the tiny couscous many of us have tried before. But over my many years of making couscous, I’ve come to prefer pearl couscous. These tiny pasta pearls are chewy and soak up whatever delicious sauces you toss them in. I found so many pearl couscous recipes out there are bland and basic, so I created this recipe that uses warm Moroccan flavors to bring rich complexity without an extensive ingredient list. Easy for a side or lunch, this pearl couscous will be your new favorite!
I’ve always been a couscous fan — specifically pearl couscous. I like it a bit more than traditional Moroccan couscous — probably because it tastes like yummy mini-pasta!
Couscous might just be the perfect side dish because it can pack in so much flavor AND is so easy to make. In the summer, I make my Lemony Peach Couscous Salad. But in the winter season, I love this pearl couscous with Moroccan flavors – a sweet & savory combination with warm spices, dried fruit, nuts, and herbs.
What is Pearl Couscous?
Pearled couscous, also known as Israeli or giant couscous, is a type of pasta made from semolina or wheat flour. It is small and round with a chewy texture. Think of it as little pasta balls! It’s delicious! There is another type of couscous known as “Moroccan couscous”, which is much smaller. Funny enough, this “Moroccan” couscous we are making today is made with a different type of couscous but with Moroccan flavors!
Pearl Couscous Ingredients
- Pearl couscous — you just need 1 cup of pearl couscous
- Vegetables: onion, carrot, fresh parsley — feel free to add more vegetables if you’d like (see below for variation ideas)
- Spices: paprika, cumin, coriander, cinnamon, salt, pepper
- Mix-ins: raisins, sliced almonds
- Other: vegetable broth, garlic cloves
Where to Buy Pearl Couscous
You can buy pearl couscous at almost any grocery store. It’s also available on Amazon. It’s going to be near the grains/rice section (which can be confusing since it tastes similar to a pasta!)
How to Make Pearl Couscous
1. Cook Onion & Garlic
In a large saucepan, add oil over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for another 1-2 minutes.
2. Add Spices and Simmer Carrots
Add your spices and mix with the onion. Toast for 30-60 seconds, being careful not to burn it.
Add your vegetable broth, sliced carrots, and raisins. Bring it to a simmer, then cover for 5 minutes to soften the carrots.
❓Why should you simmer the raisins? Simmering the raisins earlier in the cooking process releases a lot of flavor and sweetness into the dish.
3. Add your couscous
Add your pearl couscous and bring back to a simmer. Once simmering, cover again for 8-10 minutes, or until couscous is cooked through. I recommend checking around the 6-7 minute mark to make sure your couscous isn’t drying out.
Take your couscous off the heat. Add your sliced almonds and sprinkle in your fresh parsley with a squeeze of some fresh lemon. Toss to combine. Enjoy!
Pearl Couscous Variations
- Spice: Add red pepper flakes, diced chiles, or whatever you like to add some heat
- Herbs: This would also be delicious with fresh dill!
- Nuts: Try out toasted pine nuts or pistachios
Pair this Pearl Couscous with…
Common Questions
Moroccan couscous is made from finely ground durum wheat and has a light, fluffy texture, while pearl couscous (also known as Israeli couscous) consists of larger, round pasta-like grains made from semolina and has a chewy texture. The two differ significantly in texture.
Generally, no, pearl couscous is made from semolina flour. However, I did find one gluten-free pearl couscous option, but it does not seem widely available at this time.
Pearl couscous is easy to cook. Bring a pot of water or broth to a boil, then add the couscous and a pinch of salt. Reduce the heat to a simmer, cover, and cook for about 8-10 minutes, or until the grains are tender and the liquid is absorbed. Fluff with a fork and let it sit for a few minutes before serving.
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Ingredients
- 1 tbsp olive or avocado oil
- 1 small onion diced
- 2 cloves minced garlic
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp cinnamon
- few grinds of fresh pepper
- 1.5 cups vegetable broth
- 2-3 medium or large carrots peeled and cut crosswise into ½-inch-thick coins
- 1/3 cup dried raisins
- 1 cup pearl couscous
- 1/3 cup sliced almonds
- 1/4 cup chopped fresh parsley
- 1/2 lemon juiced
Instructions
- In a large saucepan, add oil over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for another 1-2 minutes.Add your spices and mix with the onion. Toast for 30-60 seconds, careful not to let it burn.1 tbsp olive or avocado oil, 1 small onion, 2 cloves minced garlic, 1/4 tsp salt, 1/2 tsp paprika, 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon, few grinds of fresh pepper
- Add your vegetable broth, sliced carrots, and raisins. Bring it to a simmer, then cover for 5 minutes to soften the carrots.1.5 cups vegetable broth, 2-3 medium or large carrots, 1/3 cup dried raisins
- Add your pearl couscous and bring back to a simmer. Once simmering, cover again for 8-10 minutes, or until couscous is cooked through. I recommend checking around the 6-7 minute mark to make sure your couscous isn't drying out.1 cup pearl couscous
- Take your couscous off the heat. Stir in your sliced almonds and sprinkle in your fresh parsley with a squeeze fresh lemon. Toss to combine. Enjoy!1/3 cup sliced almonds, 1/4 cup chopped fresh parsley , 1/2 lemon
Notes
- Chickpeas – a great addition for more protein
- Spinach – spinach always cooks down to nothing, so this is a simple add that adds lots of nutrients
My new fav!! It works well as a simple side or a light lunch that doesn’t feel boring.
Thank you!! I agree, I enjoyed it for lunch multiple days. Added some chickpeas too!