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Toasted Pearl Couscous with Zucchini and Herbs
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.
4
Servings
Tip
Don’t skip the step of seeding the zucchini. The seedy area that runs down the center tends to turn soft and a little mushy during cooking, so for this recipe, we prefer to remove it. Cut the zucchini in half lengthwise, then use a spoon to scrape out the seeds as you would with a cucumber.
40 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
1½
cups pearl couscous
Directions
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01In a 12-inch nonstick skillet over medium, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring often, until it begins to brown, 3 to 4 minutes; transfer to a small bowl.
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