I love mixing up our side dishes — and this recipe using pearl couscous (also called Israeli couscous) transforms a meal. It’s toothsome, pasta-like, quality, is creamy and extremely tasty.
- 2 Tbsp extra virgin olive oil
- 1 dried red chile
- ½ cinnamon stick
- 1/2 tsp ground peppercorns
- 2 medium red onions, quartered and thinly sliced
- 2 tsp kosher salt
- 3 medium tomatoes, chopped
- 1 cup large pearl couscous
- 4 cups water
- 1 Tbsp unsalted butter
Heat the oil with the chile, cinnamon, and ground pepper corns in a large skillet over medium-high heat until the cinnamon starts to unfurl, about 1-1/2 to 3 minutes. Add the onions and salt and cook, stirring often, until the onions are soft, about 3 minutes.
Add the tomatoes and cook until they’re thick and jammy, stirring often, about 5 minutes.
Stir in the couscous and cook for 1 minute, then pour in 1 cup of water and bring to a simmer. Reduce the heat to medium.
Cook until the couscous sticks to the bottom of the skillet, and the water is absorbed, stirring occasionally. Add another cup of water and continue to cook in the same manner. Continue to add that remaining water until the couscous is very sticky. Turn the heat to lowest setting and allow to cook 2 minutes longer. Cover the skillet and turn the heat off allowing the couscous to sit for 5 minutes before serving.
