Israeli Couscous (aka Pearl Couscous)

Israeli couscous (aka pearl couscous) is a fast and easy side dish! This tiny pasta is irresistible tossed with lemon and olive oil.

Here’s an easy side dish that’s as tasty as it is versatile: Israeli couscous, aka pearl couscous! These tiny balls of pasta have a delightfully chewy texture and take just 10 minutes to cook. Toss them with olive oil and lemon, and they’re a quick side for just about anything: or ideal for fast grain bowls or salads. It’s always a hit in our house (our 5 year old goes crazy for the stuff). Here’s how to cook it!

What is Israeli couscous?

Israeli couscous, aka pearl couscous or Ptitim, are pea-shaped balls of pasta made with semolina flour. Despite the name, it’s technically not considered true couscous because the grains are large and shaped exactly the same. Israeli couscous was invented in Israel in the 1950’s as a substitute for rice when the government needed to feed masses of immigrants. In Israel it is called Ptitim. Today it is a staple food in Jerusalem and is enjoyed around the world.

In contrast, traditional Moroccan couscous has very small grains that are irregularly shaped. This North African pasta originated sometime between the 11th and 13th century with the Berbers of Algeria and Morocco. It’s a cultural dish of the Maghrebi cuisines in the countries of Algeria, Tunisia, Mauritania, Morocco, and Libya.

We’re not Israeli in heritage, but we’ve taken inspiration from this rich cultural food tradition to make a side dish flavored with lemon, herbs and olive oil.

Is Israeli couscous gluten free? No. Couscous is a pasta made with wheat, so it contains gluten. People with gluten free diets should avoid it or look for special gluten-free couscous.

How to cook Israeli couscous (aka pearl couscous)

Israeli couscous is simple to cook: it takes just 10 minutes to boil! It’s different from traditional pasta in that you’ll cook it until the water is absorbed, much like you would rice. Different brands of pearl couscous perform slightly differently, but here’s the general idea of how to cook Israeli couscous:

• Use a ratio of 1 cup Israeli couscous to 1.5 cups liquid. Or use chicken broth or vegetable broth, which brings in extra savory flavor notes.
• Bring the water to a boil, then simmer the couscous covered for 8 to 10 minutes. Season the grains with ½ teaspoon salt and keep at a low simmer. Cook until the couscous is tender and the water is absorbed (no need to drain).
• Pour into a bowl and wait 2 to 3 minutes, then fluff with a fork. This helps it to cool off a bit before serving. Then swirl with seasonings and serve!

How to season and serve it

Now for the fun part: how to season and serve Israeli couscous! This Israeli couscous recipe is designed as a quick and easy side dish, flavored with lemon and olive oil. You can also make it into a salad or use it in bowl meals. Here’s how we like to season it:

• Add lemon zest, parsley and olive oil for a quick and easy side
• Top with Parmesan cheese and butter
• Try toasted Israeli couscous by this Israeli recipe developer
• Add sauteed mushrooms for a hearty side
• Make it into a fresh couscous salad
• Serve with a bowl meal with this easy sheet pan dinner or Mediterranean couscous bowls
• Serve with seafood like shrimp, salmon, or salmon cakes

More couscous recipes

This Israeli couscous recipe is a quick way to eat this tasty pea-sized pasta, and comes together in about 15 minutes! It’s ideal as an easy side dish and in Israeli cooking it’s treated similarly to rice. Here are a few more recipes where couscous is the star:

• Try traditional Easy Couscous as a simple side
• Make up Mediterranean Couscous Bowls or Quick Hummus Bowls
• Opt for Quick Shrimp Couscous, a lightening fast meal
• Serve it alongside Moroccan Chickpea Stew

01

Easy Couscous

02

Couscous Salad

03

Mediterranean Couscous Bowls Recipe

04

Moroccan Chickpea Stew

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