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Israeli couscous (aka pearl couscous) is a fast and easy side dish! Toss this tiny pasta with lemon and olive oil to serve, or mix with vegetables to make a simple salad.
Here’s an easy side dish that’s as tasty as it is versatile: Israeli couscous, aka pearl couscous! These tiny balls of pasta have a delightfully chewy texture and cook in just 10 minutes.
Toss the couscous with olive oil and lemon, and it’s a quick side that pairs with just about anything. Or, use it in a grain bowl or toss with vegetables as a fresh Israeli couscous salad. It’s always a hit in my house. Here’s how to cook it!
What Is Israeli Couscous?
Israeli couscous, aka pearl couscous or Ptitim, are pea-shaped balls of pasta made with semolina flour. Despite the name, it’s technically not considered true couscous because the grains are large and uniform in shape.
Israeli couscous was invented in Israel in the 1950’s as a substitute for rice when the government needed to feed masses of immigrants. In Israel, it is called Ptitim. Today, it is a staple food in Jerusalem and is enjoyed around the world.
Traditional Moroccan couscous has very small, irregularly shaped grains. This North African pasta originated sometime between the 11th and 13th centuries with the Berbers of Algeria and Morocco. It’s a cultural dish of Maghrebi cuisine in Algeria, Tunisia, Mauritania, Morocco, and Libya.
I’m not of Israeli heritage, but I’ve drawn inspiration from this rich culinary tradition to make a side dish flavored with lemon, herbs, and olive oil.
Is It Gluten-Free?
Couscous is a pasta made with wheat, so it contains gluten. People with gluten-free diets should avoid it or look for special gluten-free couscous.
How to Cook Israeli Couscous (AKA Pearl Couscous)
Israeli couscous is simple to cook, taking just 10 minutes to boil! It’s different from traditional pasta in that you cook it until the water is absorbed, much like you would with rice. Different brands of pearl couscous vary slightly, but here’s a general idea of how to cook Israeli couscous:
- Use a ratio of 1 cup Israeli couscous to 1 ½ cups liquid. Or use chicken or vegetable broth, which brings in extra savory flavor notes.
- Bring the water to a boil, then simmer the couscous covered for 8 to 10 minutes. Season the grains with ½ teaspoon salt and keep at a low simmer. Cook until the couscous is tender and the water is absorbed (no need to drain).
- Pour into a bowl and wait 2 to 3 minutes, then fluff with a fork. This helps it to cool off a bit before serving. Then swirl with seasonings and serve!
How to Season and Serve It
Now for the fun part: seasoning and serving Israeli couscous! This Israeli couscous recipe is designed as a quick and easy side dish, flavored with lemon and olive oil. You can also make it into a salad or use it in bowl meals. Here’s how I like to season it:
- Add lemon zest, parsley and olive oil for a quick and easy side
- Top with Parmesan cheese and butter
- Try toasted Israeli couscous by this Israeli recipe developer
- Add sauteed mushrooms for a hearty side
- Make it into a fresh couscous salad
- Serve with a bowl meal with this easy sheet pan dinner or Mediterranean couscous bowls
- Serve with seafood like shrimp, salmon, or salmon cakes
Couscous Salad Variation
Israeli couscous is ideal for a salad, and the chewy spheres provide a nice texture contrast to fresh veggies! This Israeli couscous salad recipe pairs it with cherry tomatoes, baby arugula, fresh dill and mint, garlic, lemon, and salty feta cheese. It’s irresistibly fresh and savory! This deli-style salad works for lunch or picnics, or as a colorful side for fish, chicken, or the grill.
You can use other vegetables as you like! Some other ideas for vegetables in a couscous salad are cucumbers, bell peppers, chickpeas, olives, spinach, red onion, artichoke hearts, and sundried tomatoes.
Dietary Notes
Vegetarian, vegan, plant-based, and dairy-free.
Israeli Couscous (Pearl Couscous)
Israeli couscous (aka pearl couscous) is a fast and easy side dish! Toss this tiny pasta with lemon and olive oil to serve, or mix with vegetables to make a simple salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 cup Israeli couscous or pearl couscous
- 1 ½ cups water (or broth)
- ¼ teaspoon garlic powder
- ½ teaspoon plus ⅛ teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- Zest of 1/2 lemon
Instructions
- Bring the water to a boil in a large saucepan.
- Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.
- Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes.
- Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and remaining ⅛ teaspoon kosher salt. Serve immediately. Leftovers store up to 1 week; refresh the flavors with an additional pinch of salt and/or drizzle of olive oil.
These couscous were simple to make with lots of flavor. My husband enjoyed them as much as I did.
Let us know if you have any questions!