Tender, chewy, and slightly nutty, pearl couscous (Israeli couscous) is an irresistible side dish that comes together in just a few minutes, with very little effort. Simply toast it in some good extra virgin olive oil and boil it in water or broth on the stove until tender. It’s as easy as that! You can enjoy pearled couscous at room temperature in a salad, or hot, tossed with some pesto or other sauces of your choice.
Prep time: PT2M
Cook time: PT14M
Rating
4.9 stars (29 reviews)
Keywords
how to cook pearl couscous, Israeli couscous
Ingredients
Extra virgin olive oil
1 cup pearl couscous
1 ½ cups water
Kosher salt
¼ cup chopped fresh parsley, (optional)
Zest of 1 lemon, (optional)
Categories
Side Dish
Cuisine
Israeli
Steps
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. Bring to a boil, then turn the heat to low. Cover and cook for about 14 minutes or until the pearl couscous is tender. Remove from the heat.
Season and enjoy! Taste and adjust salt to your liking. To finish, add the parsley and lemon zest (optional), toss and serve.
Nutitrion
Serving Size: 1 serving
Calories: 108.1 kcal
Carbohydrates: 22.2 g
Protein: 3.7 g
Fat: 0.2 g
Saturated Fat: 0.04 g
Sodium: 7.2 mg
Sugar: 0.02 g
Unsaturated Fat: 0.13 g
Reviews
Mary on 2025-08-07 (5 stars): Absolutely delicious and so easy!
Janice on 2025-05-27 (2 stars): Couscous was mediocre, the instructions weren't great..if you're adding the boiling water to the toasted couscous then what is there to wait for? It's already boiled. There was excess water and there isn't proper instructions on how to store and reheat it..disappointed
Sarah on 2025-03-15 (5 stars): I've been on a pearl couscous kick for a month since I found it at the Bulk Barn (Canada) and have been preparing it this way each time. So good!
m3r1 on 2025-01-07 (5 stars): Excellent recipe! I added Lacinato Kale to steam on top and then mixed with the lemon zest and parsley - also added a squeeze of half the lemon. Perfect texture (for us!)
Alisa on 2024-12-23 (5 stars): You might as well just double or triple this recipe because it will get devoured! We use a no chicken chicken base as we are vegan. I haven’t made any significant alterations other than to toss in some garam masala, oregano, basil. It’s just so versatile and delicious.
charlotte wewer on 2024-01-31 (5 stars): love it!
Mel on 2023-05-21 (5 stars): I have made this multiple times, and it is always fantastic! Thanks for a great recipe!
Tom Budlong on 2023-05-06 (5 stars): Why does your recipe specify Kosher salt instead of regular table salt.?
Thanks
... Tom Budlong
Theresa Capri on 2023-04-14 (5 stars): this was delicious! I sauteed about 1/4 cup onion then added the couscous as directed and a clove of chopped garlic. Then put in the broth and one quartered and sliced zucchini along with a dash of nutmeg, about a tsp lime juice and sprinkled some dried cranberries on top. Mixed that together and cooked as directed, then when done added fresh orange zest and chopped parsley. Super yummy! Thanks for the mix in ideas!
Keith on 2023-01-30 (5 stars): I was pairing this with Greek Ribs with Lemon, Honey and Oregano, so I made sure I put fresh oregano in it, lemon zest, Spanish pimenton (paprika on steroids), garlic and salt. You must salt to taste, but once you have the right amount, this rocks!
