Autumn Pearl Couscous Salad with Roasted Butternut Squash Recipe | Little Spice Jar (2024)

FAQs

What can I add to couscous for flavor? ›

I toss it with herbs, lemon juice, pine nuts, and olive oil to make a bright, refreshing pilaf. It pairs nicely with any protein, vegetable main dish, or soup! Top it with a stew. Traditional Moroccan couscous is often served with stewy seasonal vegetables, and I adore this preparation.

Pearl couscous cooking instructions

Begin by rinsing couscous in a colander with cold water, making sure to agitate the couscous with your hands to rinse it. Drain immediately. Add couscous and olive oil, reduce to a simmer. Cover and cook until all liquid has been absorbed, stirring occasionally, bout 10 minutes.

Use the correct amount of water or stock

With too much liquid, your couscous will go soggy. With not enough, it'll be hard. So, take the time to make all measurements accurately.

Healthy Facts: Pearl couscous is a source of fiber. Fiber helps you feel fuller for longer, helps to stabilize blood sugar levels, aids digestion, and can help reduce constipation. Pearl couscous is low in sugar and is lower on the Glycemic Index.

Add some cumin, paprika or turmeric (or create a spice mix that you love) to the cooking water for a subtle warmth and depth. Alternatively, toss the cooked couscous with fresh herbs like mint, parsley or coriander for a burst of freshness.

You can absolutely serve your couscous plain at this point. Or, feel free to add a little seasoning of your choice and some fresh herbs. I added a pinch of ground cumin, chopped parsley, dill, and green onions. I also added a couple of garlic cloves that have been minced and sauteed in extra virgin olive oil.

Pearled couscous is not considered a true couscous — unlike Moroccan couscous (also called instant couscous), which is tiny and irregular shaped, pearl couscous granules are larger spheres about the size of a pearl that are uniform in shape.

The main difference between pearl couscous and Moroccan couscous is the size. The grains of Moroccan couscous are much smaller, compared to the pea-size granules in the pearl variety (made memorable by their namesake). This, of course, affects the preparation and cooking time of each grain.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

Couscous is a pasta. Like any other pasta, couscous would be overcooked and mushy if you cooked it in a slow cooker for any duration longer than 10-15 minutes. Even 15 minutes may be too long.

How do you make couscous salad less dry? ›

What's the Ratio of Water to Couscous? The proportions for cooking couscous are generally 1:1. A little less water makes drier couscous, good for salads or serving with sauces. A little more water makes softer and slightly sticky couscous.

High in Gluten

Since couscous is made from semolina flour, it contains gluten. This makes it off limits for those with a gluten allergy or intolerance. Though only about 1% of the population has a gluten intolerance known as celiac disease, it's thought that 0.5–13% of people may have non-celiac gluten sensitivity.

Rich in selenium – One cup of couscous will provide about 60 percent of the selenium you need per day to stay healthy. This powerful antioxidant helps to reduce inflammation and repair cells that may be damaged.

The verdict. Quinoa, hands down. The similarities are deceptive… Quinoa is a complete protein, can be part of a gluten-free diet, has more nutrients and double the fibre of couscous. And, when cooked, it has a lower GI, so it should help to keep you feeling fuller for longer.

While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.

You cooked it in water

Couscous' natural flavor is mild and delicate. It isn't as explosively flavor-packed as, say, a nacho cheese Dorito. Couscous is a type of tiny, granular pasta made from semolina flour, says Food Network. The semolina flour is what gives couscous its golden color and nutty taste.

Like most Moroccan meals, couscous is traditionally served in a communal large round plate that everyone sits around to enjoy together. It's usually accompanied by small bowls full of extra broth to pour over the couscous.