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Milk Street Recipe

Pearl Couscous with Spinach, Cilantro and Feta

35 minutes

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Pearl Couscous with Spinach, Cilantro and Feta

A semolina pasta that can be cooked like a grain, pearl couscous also is known as Israeli couscous or ptitim. It has a wonderfully tender-chewy texture and is more substantial than regular couscous, making it one of our favorite pantry staples. We skillet-cook the couscous in just enough water to hydrate the pellet-like shapes so the finished dish has just a hint of creaminess from the couscous’ starch. Spinach wilted in during the final minutes of cooking and a scattering of feta cheese at the end gives the dish enough heft to be served as a main, but it’s also a terrific side to kebabs or grilled or roasted chicken or lamb. Piled into the pan on top of the couscous mixture, the spinach will form a mound until the leaves wilt down so a domed lid is handy.

4 to 6



Don’t simmer the couscous until fully tender before adding the spinach. It should be just shy of tender, as it will cook for about another 4 minutes after the spinach goes into the pan.

35 minutes


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