Now for something different - pearl couscous

Here’s something a bit different – pearl couscous (also known as Israeli couscous because it is sometimes made in Israel). I was sent a sample* of blu Gourmet Pearl Couscous and was keen to try it, given that it is fairly new to the Australian market.

Pearl couscous is made from hard wheat, toasted in an open flame oven. It is cooked in a similar way to pasta, by simmering in stock, and can be used as an alternative to pasta and rice. Pearl couscous has a low GI rating, and, interestingly, contains 626 kJ per 100g, while regular couscous has 1500kJ per 100g.

I prepared some by using the couscous as a replacement for rice in a risotto-like recipe. I mean, it was certainly easier to make than regular risotto, just chuck everything into a saucepan and simmer for 10 minutes. The larger couscous grains are great because they absorb the flavour of the stock it is cooked in without going soggy. I was really pleased with the final result of silky grains of couscous, and my taste tester said that it was fantastic (high praise, indeed!).
There are some further recipes on this website.


Pearl couscous with bacon and mushroom
Serves 2-3

Ingredients
1 tsp olive oil
100g bacon, chopped
100g mushrooms, sliced
½ tsp crushed garlic
1 cup pearl couscous
1 ½ cups chicken stock
80g baby spinach or rocket
Parmesan cheese, to serve

Method
1. Heat olive oil in a medium saucepan over medium heat
2. Add bacon and cook for about 3 minutes
3. Add mushrooms and garlic, and stir until the mushrooms are soft
4. Add the pearl couscous and stir to coat
5. Pour in the chicken stock, stir, then bring to the boil
6. Reduce heat and simmer, with lid on, for 10 minutes. The liquid should be nearly all absorbed.
7. Remove from the heat and mix in the spinach or rocket so that it wilts.
8. Spoon the couscous into bowls with some parmesan sprinkled on top, if you like.

blu Gourmet Pearl Couscous is available from selected Coles supermarkets for $3.49/pack

Gabriel Gaté is the brand ambassador (which is why he's on the packet);
size comparison of regular couscous (less than 1mm) and pearl couscous (3mm)

Preparing the couscous: stir in the couscous with bacon and mushrooms;

add the chicken stock; simmer with lid on for 10 mins; add spinach at the end

Serve with parmesan cheese, if you like

* Thanks to by Liz at Haystac for the sample!