Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Pearl couscous sometimes is referred to as Israeli couscous, though in Hebrew it’s known as ptitim. The pellet-sized wheat-based pasta cooks up with a pleasant chewiness and satisfying starchiness. To deepen its flavor and bring out nutty notes that come through in the finished dish, we like to brown the couscous before simmering it with liquid. In this single-skillet side dish, the couscous and zucchini absorb the bold, rich flavors of alliums, fragrant spices and umami-rich tomato paste before chopped herb(s) are mixed in to add fresh, grassy notes. A garnish of sliced almonds brings contrasting texture and accentuates the toastiness of the couscous.
tablespoons extra-virgin olive oil, divided
cups pearl couscous
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT