1/8 Photos of Pearl (Israeli) Couscous With Garam Masala and Pine Nuts
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks it 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). I like mine with a tad more cinnamon than some. There are several recipes here on 'Zaar, or you can buy it in specialty shops or larger supermarkets.
My Private Note
Units: US | Metric
- 1Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
- 2Set aside to cool.
- 3In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
- 4Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
- 5Remove from heat and let stand 5 minutes. Fluff with fork.
- 6Put in serving bowl and sprinkle with toasted pine nuts.
Browse Our Top Grains Recipes
You Might Also Like...View All Grains Recipes
Nutritional Facts for Pearl (Israeli) Couscous With Garam Masala and Pine Nuts
Serving Size: 1 (170 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 274.4
- Calories from Fat 93
- Total Fat 10.4 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 249.0 mg
- Total Carbohydrate 37.1 g
- Dietary Fiber 2.7 g
- Sugars 1.2 g
- Protein 7.9 g