Pearl Couscous Recipe With Sundried Tomatoes and Pesto

This Pearl Couscous Recipe is a great vegetarian dinner idea for couscous lovers! Using just 5 main ingredients, this meal is ready in 20 minutes and packs a lot of great Mediterranean flavors!

Vegetarian Pearl Couscous Recipe

It’s a lazy Saturday afternoon, and I’m looking through my kitchen cabinets for something to make for dinner. I see a bag of pearl couscous tucked away in the back, forgotten in previous grocery runs. Now, I don’t waste good food, so I decided to make use of it. I started to scan my fridge and my eyes caught a jar of sun-dried tomatoes and a container of homemade pesto I made last week. Ding! Suddenly, I thought – pearl couscous with sundried tomatoes and basil pesto! A flavor burst was waiting to happen here. It had been a while since I ate something comforting, but vibrant at the same time. So I rolled up my sleeves, grabbed my ingredients, and got to work, knowing that I would feel great after eating this Israeli couscous recipe. And how did it turn out? It was divine! This has become my new favorite way of making pearl couscous.

What is pearl couscous?

Pearl couscous, or Israeli couscous, is a type of small, round pasta made from semolina flour. It is larger and chewier compared to traditional Moroccan couscous or Middle Eastern, which is made from crushed durum wheat semolina.

Unlike regular couscous, pearl couscous is typically toasted before being cooked, which gives it a slightly nutty flavor and a firmer texture. It can be used in a variety of dishes, including salads, soups, and main courses, and it pairs well with vegetables, meats, and sauces. Its versatility and ability to absorb flavors make it a popular ingredient in many cuisines around the world.

Recipe Highlights

• Using just 5 main ingredients, this dish will be ready in less than 20 minutes. I love these types of meals you can easily whip up with staple pantry items – nothing extraordinary.

• As I cut back on meat, I find this recipe suitable especially if you are into vegetarian meals like me. This is one vegetarian pearl couscous recipe you’ll not be forgetting about anytime soon.

• This recipe is light, nourishing and kid-friendly making it a great dish to incorporate into family dinners. Everyone will love it!

Ingredients needed for pearl couscous recipe

• Pearl Couscous: also known as Israeli couscous, it’s a type of small, round pasta made from semolina or wheat flour. Unlike traditional couscous, which is granular, pearl couscous has a larger, pearl-like shape, giving it a chewy texture but light.

• Sundried Tomatoes: get a jar of good quality sundried tomatoes in sunflower oil (we’ll use a bit of the oil to sautee the garlic). I used the ones that come in halves, not julienned.

• Basil Pesto: similar to the tomatoes, a good quality store-bought pesto is all you need. I happened to have some homemade leftovers but I’d use a storebought one if I didn’t so it’s fine. You just need a bit.

• Garlic Cloves: fresh garlic sliced very thinly or chopped into small pieces adds a great flavor to this dish. Garlic powder is a good substitute.

• Fresh Parsley: use some freshly chopped parsley as garnish. Don’t skip as it contributes to the overall flavor.

• Salt and Black Pepper: to taste as needed. If you want more heat, switch the black pepper for red chili flakes.

Step-by-step instructions

1. Add 1 tablespoon of olive oil to a medium pot over medium-high heat. Pour the couscous and stir very well to make sure they’re coated in oil. Stir every 10 seconds to toast the couscous for about 2 minutes.
2. Carefully add 1 and 1/4 cups water to the toasted couscous, add a pinch of salt, and let it come up to a boil. Now cover with a lid and turn the heat to medium-low allowing the couscous to gently simmer and cook for 8 minutes.
3. While that’s going, set a skillet over medium-high heat. Add 1 tablespoon of oil from the sundried tomato jar. Add the chopped sundried tomatoes to the skillet to sautee for 1 minute. Add the chopped garlic to sautee till slightly golden and fragrant. Stir occasionally to prevent burning.
4. Add basil pesto to the skillet with black pepper and a pinch of salt. Turn the heat off completely and stir.
5. Once the couscous is cooked, scoop it out directly into the skillet and combine everything. Check for pepper and salt and adjust accordingly.
6. Serve.

How to cook the perfect couscous

To prevent pearl couscous from becoming gummy or sticky, follow these tips:

1. Use the right ratio of water to couscous: typically, the ratio is about 1 1/4 to 1 1/2 cups of water for every cup of couscous. Adjust based on package instructions for best results and follow recommended cook time.

2. Don’t overcook: cook the couscous just until it’s tender but still has a slight bite to it. Overcooking can lead to a gummy texture.

3. Fluff with a fork: after cooking, immediately fluff the couscous with a fork to separate the grains and release any excess moisture.

4. Avoid stirring: while cooking, try to avoid stirring the couscous, as this can cause it to release more starch and become gummy.

Recipe Variations

Though this is a vegetarian couscous recipe, there are many ways to customize it to your liking. Here are some great ideas:

• Add some protein: add some shredded grilled chicken, shrimp, or tofu and mix it into the couscous.

• Mushrooms: incorporate a variety of roasted vegetables like broccoli and mushrooms for added flavor and texture.

• Nutty crunch: for an extra crunch and nutty flavor, add toasted pine nuts or walnuts to your couscous. Simply toast the nuts in a dry skillet over medium heat until golden brown and fragrant, then sprinkle them over the finished dish.

• Fresh herbs: add some freshness and color by stirring in fresh basil, dill or arugula before serving. The herbs will complement the flavors of the pesto and sun-dried tomatoes beautifully.

• Make a pearl couscous salad: the same ingredients can be used to easily convert this dish into a salad. Cook the couscous and let it get to room temperature then mix it with the other ingredients without heat, you can use garlic powder if you find fresh ones too pungent. Squeeze some fresh lemon juice on it with a sprinkle of lemon zest for flavor.

• Try this recipe using quinoa or orzo.

How to serve

• As a main dish: serve the couscous as the main course, accompanied by a simple side salad or grilled vegetables for a complete meal. Garnish with fresh basil leaves or grated Parmesan cheese for added flavor.

• As a side dish: pair the couscous with grilled chicken, fish, or roasted vegetables for a satisfying perfect side dish. It also complements grilled lamb beautifully.

How to store and reheat

Store leftovers in a glass air-tight container once it’s completely cooled. Refrigerate and consume within 3 days for the best quality. Reheat in a microwave for 1 minute and 30 seconds or in a skillet over medium-high heat stirring occasionally for about 3 – 5 minutes depending on quantity.

How to use leftovers

It’s great in stuffed vegetables. Stuff bell peppers, zucchinis, or portobello mushrooms with the pearl couscous mixture for a hearty and flavorful vegetarian dish.

Recipe FAQs