Curried Israeli Couscous
An easy and hearty veggie pasta dinner of toasted nutty rainbow pearl couscous pasta with curried vegetables.
Posted By Savita
I love pearl couscous and whenever I can find some rainbow couscous in the store, I love serving curried couscous with lots of vegetables for dinner.
Israeli Couscous also known as Ptitim or Pearl Couscous are small, round, pasta-like granules made from semolina and wheat flour that is a wonderful staple ingredient in many recipes, only when you know how to cook it.
The key is in toasting the couscous to bring out it's nutty flavor just like we toast rice sometimes for nutty texture. After toasting, when pasta is cooked, it gets a little texture which goes very well with sauted vegetables. Filling, satisfying and still vegetarian.
I grew up eating homemade semolina and wheat flour pasta pearl noodles. When I tried Pearl Couscous first time, I could immediately link the taste to my childhood wheat pasta memories. But my childhood version of pearl pasta was a sweet dish, sautéed in butter and then cooked in milk like a pudding.
I made a savory curried vegetables side with these pearls last night. My vegetables love is shining in this recipe with lots of bell pepper, cauliflower and as usual, curry I can never have enough.
I hope you will get shance to try this simple dish this weekend.
Wish you a wonderful weekend!
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Curried Israeli Couscous
- 1/2 Cup Couscous (I have used multi-colored Israeli Couscous for this recipe)
- 1/2 Cup Cauliflower (broken in to small florets)
- 1 tbsp Curry Powder
- 1 tbsp Salt
- 1 Cup Asparagus (small dice)
- 1/2 Cup Red Bell Pepper (small dice)
- 1/4 Cup Raisins (Soaked in warm water when starting to make recipe)
- 1/4 Cup Walnuts (roughly chopped)
- 1/2 Cup Red Onion (fine chopped)
- 2 tbsp Cocoa Butter (Or use regular Milk Cream butter)
- 1 tsp Ginger Garlic Paste
- 1 tsp Cumin Powder
- 1/2 Cup Water (Or low sodium vegetable stock)
- 1/2 Cup Tomatoes (about 1 medium, grated)
1. To pre-prep, cut all veggies. Soaked raisins in warm water and set aside. In a saucepan, combine the asparagus with water to barely cover them, season with 1/2 tsp salt. Cook over medium heat until asparagus are just cooked. (5-7 minutes)
2. Heat 1 tbsp butter in heavy bottom skillet, sauté ginger and garlic. Add onion, sauté until translucent. Add curry powder, cumin powder and sauté for 1 minute. Now, add tomatoes, salt and saute for 5 minutes or until tomatoes are fully cooked and release oil. Add all veggies except asparagus and continue cooking until cauliflower is tender and kitchen is filled with aroma of curry.
3. To cook Israeli Couscous, heat another 1 tbsp butter in heavy bottom skillet, toss couscous pearls until slightly brown and toasted. then add 1/2 cup of boiling water/ stock. Cover and let it stand for 12 minutes or until pearls are al-dente. Fluff with a fork, add to vegetables, also add asparagus, raisins and walnuts. Mix well and serve hot.
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