How to Cook Pearl Couscous (Israeli Couscous)

Method3 steps

1. 1

   Step 1: Heat about 2 tbsp olive oil in a medium saucepan over medium-high heat until shimmering. Add the 1 cup uncooked pearl couscous and toss continuously until nicely golden, about 1–2 minutes.

   Toast the pearl couscous · 1 minUses About 2 tbsp extra virgin olive oil · 1 cup uncooked pearl couscous

2. 2

   Step 2: Separately bring the 1½ cups water to a boil, then carefully add all of it to the toasted couscous. Season with some of the kosher salt to taste. Bring the pan back to a boil, reduce the heat to low and cover. Cook for about 14 minutes, until the couscous is tender and the liquid is absorbed, then remove from the heat.

   Cook the pearl couscous · 14 minUses Toasted pearl couscous with olive oil · 1½ cups water · Kosher salt, to taste, divided between cooking and final adjustment

3. 3

   Step 3: Taste the cooked couscous and adjust with more of the same salt allowance only if needed. Fold in the optional ¼ cup parsley and the zest of 1 lemon, then serve as six small side portions. Cool leftovers promptly and refrigerate airtight for up to 4 days, or freeze for 3–4 months. Thaw frozen couscous in the refrigerator. If reheating, add a little of the separate reheating water in a saucepan and heat through to 74°C/165°F.

   Uses Tender cooked pearl couscous · Kosher salt, to taste, divided between cooking and final adjustment · ¼ cup chopped fresh parsley, optional · Zest of 1 lemon, optional · A little water, only if reheating leftover couscous