📝 About This Recipe
Originating in Israel in the 1950s as a rice substitute, these 'ptitim' have evolved into a beloved gourmet staple known for their delightful chewy texture and nutty undertone. This recipe elevates the humble pearl by toasting it to a deep golden brown before simmering it in a rich, aromatic broth infused with garlic and shallots. Finished with a burst of fresh Mediterranean herbs and bright citrus, it is a versatile side dish that brings a sophisticated flair to any table.
🥗 Ingredients
The Base
- 2 cups Israeli Pearl Couscous (dry, uncooked)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (for richness and browning)
Aromatics and Liquid
- 1 Shallot (large, finely minced)
- 3 cloves Garlic (minced)
- 2 1/2 cups Vegetable or Chicken Stock (low sodium, warmed)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano
The Finish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Mint (thinly sliced)
- 1 Lemon (zested and juiced)
- 3 tablespoons Pine Nuts (toasted)
- 1/4 cup Feta Cheese (crumbled, optional)
👨🍳 Instructions
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1
Place a large saucepan or wide skillet over medium heat. Add the olive oil and butter, swirling until the butter is melted and foaming.
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2
Add the dry Israeli couscous to the pan. Stir frequently for 3-5 minutes until about half of the pearls are a deep golden brown. This 'toasting' phase is crucial for a nutty flavor and to prevent sogginess.
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3
Stir in the minced shallots and cook for another 2 minutes until they become translucent and soft.
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4
Add the minced garlic and dried oregano. Sauté for just 30-60 seconds until fragrant, being careful not to burn the garlic.
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5
Carefully pour in the warmed stock. The pan will hiss and steam, so keep your face back. Add the kosher salt and black pepper.
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6
Bring the liquid to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pan with a tight-fitting lid. Simmer for 10-12 minutes, or until the liquid is fully absorbed and the pearls are tender but still have a slight 'al dente' bite.
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8
Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the cooking process evenly.
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9
Remove the lid and use a fork to gently fluff the pearls, breaking up any clumps.
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10
Fold in the lemon zest, 1 tablespoon of lemon juice, the fresh parsley, and the fresh mint.
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11
Taste and add more salt, pepper, or lemon juice if needed to make the flavors pop.
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12
Transfer to a serving bowl and garnish with toasted pine nuts and crumbled feta cheese if using. Serve warm or at room temperature.
💡 Chef's Tips
Don't skip the toasting step; it creates a protective barrier that keeps the pearls individual rather than mushy. Always use a flavorful stock instead of plain water to ensure the couscous is seasoned from the inside out. If the pearls seem too sticky, add a small drizzle of olive oil while fluffing with the fork. For a vegan version, simply swap the butter for more olive oil and omit the feta garnish. Leftovers make a great cold salad base; just add chopped cucumbers and tomatoes the next day.
🍽️ Serving Suggestions
Pair with grilled lemon-herb chicken skewers for a classic Mediterranean meal. Serve alongside roasted Moroccan spiced lamb chops. Accompanied by a chilled glass of Sauvignon Blanc or a crisp Rosé. Use as a bed for pan-seared salmon with a dollop of tzatziki sauce. Serve as part of a mezze platter with hummus, olives, and warm pita bread.