How To Cook Pearl Couscous Food

HOW TO COOK PEARL COUSCOUS

How to Cook Pearl Couscous image

How to cook pearl couscous - a quick and easy method to make deliciously nutty and chewy toasted couscous.

Provided by Shinee D.

Time 20m

Number Of Ingredients 3

Ingredients

1 tablespoon unsalted butter
2 cups pearl couscous (Note 1)
2 ½ cups broth (Note 2)

Steps:

Heat a large pot over medium high heat.
Add butter.
Once butter is melted, add couscous and sauté until nice and golden, stirring frequently, 3-5 minutes.
Add broth and bring it to a simmer.
Reduce heat to simmer and cover the pot. Continue to cook for about 10 minutes, or until the liquid is absorbed and couscous is soft.

Nutrition Facts : Calories 236 kcal, Sugar 1 g, Sodium 398 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 45 g, Fiber 3 g, Protein 7 g, Cholesterol 5 mg, ServingSize 1 serving

PEARL COUSCOUS WITH TOMATO SAUCE

Pearl Couscous with Tomato Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

RACHAEL RAY'S CHEESY PEARL COUSCOUS

Rachael Ray's Cheesy Pearl Couscous image

This recipe came from her magazine and is so very good. You do need to make sure to make just enough to finish at the meal as it does not reheat well due to the cheese (it gets gluey when reheated). However, fresh and piping hot served with dinner, it is utterly fantastic!

Provided by JeanT

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
8 ounces bacon, cut into 1 inch pieces
1 (6 1/3 ounce) box pearl couscous
10 ounces frozen corn, thawed
4 scallions, chopped
2 cups chicken stock
3 cups grated aged gouda cheese or 8 ounces gouda cheese

Steps:

In a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes. Transfer to a paper lined plated to drain. Reserve 1 tablespoon of the bacon fat in the skillet and set aside.
In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain. NOTE-Be sure the holes in your colander are smaller than the couscous to avoid having them all go through and down the drain!
Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid is absorbed, about 2 minutes.
Season with the salt and pepper to taste. Stir in the butter, grated cheese, and bacon. Serve and enjoy immediately.

Nutrition Facts : Calories 589.9, Fat 33.6, SaturatedFat 12.7, Cholesterol 57.4, Sodium 703.6, Carbohydrate 55.2, Fiber 4.3, Sugar 2.2, Protein 17.8

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