published Apr 26, 2023, updated May 10, 2023 Today’s pearl couscous recipe is yet another gem from the world of Middle Eastern Cuisine. If you are a fan of my recipes such as Ptitim (Israeli Couscous Salad), Kafta (with Beef or Lamb), and Persian Saffron Rice with Apricot, you definitely don’t want to miss this one. This pearl couscous recipe with lamb is not only a sumptuously spiced, delicious dinner — it’s also a great way to build confidence in the kitchen! Although Middle Eastern cooking can seem quite exotic at first, all you need is a well stocked spice cabinet and a little bit of know-how. That’s where I come in to help you! Expand your horizons and taste buds today with this crowd-pleasing pearl couscous recipe. Regarding that spice cabinet, feel free to explore my Spice Blends Archives for ideas, tips, and inspiration from all stops along the Silk Road.
Should You Rinse Pearl Couscous Before Cooking?
No, there is no need to rinse for this pearl couscous recipe. If you were working with a true grain, such as rice, you might want to rinse before cooking to remove any excessive starch. However, couscous is closer to pasta and does not require rinsing. Simply add to boiling water and let the magic happen.
Can You Overcook Pearl Couscous?
Yes, you can overcook pearl couscous. Too much liquid or overcooking can lead to couscous that is sticky and possibly even mushy. No need to worry, though! Simply follow the water ratio instructions and set a timer. Ideally, your pearl couscous recipe will have a light, fluffy, and slightly chewy texture.
What is the Difference Between Couscous and Pearl Couscous?
In its original and simplest form, couscous is made by taking coarsely ground grains, mixing them with water, and rolling them between the hands to form small beads. It is most commonly made from semolina wheat, and sometimes is also made from barley or millet.
Moroccan Couscous – This is the most common, recognizable variety of couscous you will see on the shelf. It consists of quite small granules (similar to the size of semolina grains), has a nutty flavor, and cooks very quickly. Pearl Couscous – This variety of couscous is much larger, and can be about the size of peas. The terms pearl couscous and Israeli couscous are often used synonymously, although some claim pearl couscous is actually Lebanese, or Moghrabieh couscous. Regardless of the debate, pearl couscous is much larger, fluffier, and rounder than its Moroccan relatives and takes longer to cook.
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