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Toasted Pearl Couscous with a Sweet-Savory Spin
When you’re looking for a flavorful side dish that can soak up a great sauce or stand on its own, pearl couscous is a great option. It’s a small, round pasta with firm texture and a nutty flavor that’s enhanced when toasted before simmering.
In this version, dried cranberries and slivered almonds add a sweet-tart and crunchy contrast that’s perfect for a fall meal, but can be swapped with other fruits for an easy year-round dish. It’s a quick pearl couscous recipe to serve with roasted or pan-seared pork and chicken.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PEARL COUSCOUS: Also known as Israeli couscous, this round pasta made from semolina flour is about the size of tapioca pearls. It can be boiled and drained like pasta, but we opt for cooking it risotto-style for added flavor and a slightly creamy texture.
CHICKEN BROTH: Cooking pearl couscous in low-sodium chicken broth adds a savory base flavor. If you prefer you can use water instead, or a fifty-fifty mix of broth and water.
BUTTER: Butter adds richness that complements the sweet and savory mix-ins in this dish. Olive oil works too, especially if you plan to pair the couscous with more savory mix-ins like garlic or herbs.
ALMONDS: Choose slivered almonds instead of sliced. They have a sturdier texture that holds up well to toasting and combines evenly with the couscous.
DRIED CRANBERRIES: Dried fruit adds a bright, subtly sweet accent. We like cranberries, but for variety, try diced dried apricots, apples, or cherries cut to about the same size.
Prep Overview
How to Make Pearl Couscous
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
To start building flavor, toast the pearl couscous in butter until it’s lightly golden and fragrant. Stir in the almonds so they toast alongside the couscous without burning. Once most of the couscous has developed a little color, add your broth and dried cranberries, and bring everything to a gentle simmer.
Cover the pan and let the couscous absorb the liquid until the grains are tender and plump. When done, fluff with a fork to separate the pearls and season simply with salt and pepper. This technique produces a flavorful base that complements both savory and sweet additions.
Pearl Couscous to Water Ratio
For perfect texture, use a pearl couscous to water ratio of 2 parts couscous to 3 parts liquid. Each 1/4 cup of uncooked pearl couscous yields one serving, so use that info along with the ratio if you need to scale the basic recipe.
Tips for Best Results
- Always toast pearl couscous before adding the liquid. It brings out its nutty flavor and helps keep the texture light and fluffy.
- Keep an eye on the pan as the couscous simmers. If the liquid evaporates too quickly, add a splash of water to prevent sticking.
Main Dishes to Pair with Pearl Couscous
This lightly sweet pearl couscous recipe makes an easy pairing for flavorful entrées. Try it alongside Pork Curry with Apples, where the creamy, spiced sauce contrasts the couscous’s gentle sweetness. It also complements Scallops with Tomato Lime Butter, balancing the tangy flavors, or Chicken Tenders with Fresh Orange Pan Sauce, which echoes the fruity elements for a flavor-balanced meal.
Pearl Couscous with Cranberries and Almonds
Ingredients
- 1 tablespoon butter, (or olive oil)
- 1 cup pearl (Israeli) couscous
- 1/4 cup slivered almonds
- 1-1/2 cups low-sodium chicken broth, (or water)
- 1/4 cup dried cranberries
- Salt and freshly ground black pepper
Instructions
- Melt the butter in a 2-quart saucepan over medium heat. Add the couscous and stir to coat evenly. Toast for about 1 minute, then add the slivered almonds.
- Continue cooking, stirring frequently, for 1 to 2 minutes, or until both the couscous and almonds are lightly golden.
- Stir in the chicken broth and dried cranberries. Bring to a boil, then immediately reduce the heat to medium-low.
- Cover and simmer until the couscous is tender and the liquid is absorbed, 7 to 10 minutes.
- Remove from the heat, fluff gently with a fork to separate the grains, and season to taste with salt and pepper before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
