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Pearl Couscous Pilaf with Artichokes, Green Olives and Dill

Pearl Couscous Pilaf with Artichokes, Green Olives and Dill

By Courtney HillApril 25, 2023

  • Makes
    4 servings
  • Cook Time
    55 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

Despite being cooked like a grain, pearl couscous, which also goes by the names Israeli couscous and ptitim, actually is a small, round pasta made from semolina. In this pilaf it gets a brief toast, bringing out sweet, nutty notes. Don’t worry if a small amount of water remains in the pot after simmering—off heat the couscous will continue absorbing residual moisture, becoming tender and plump. We love the convenience of frozen artichoke hearts. Canned artichokes work, too; a 14-ounce can contains a little less than the amount called for here, but works fine. Pomegranate molasses, a thick syrup-like condiment made of concentrated pomegranate juice, provides sweet-tart notes that pair perfectly with warm allspice and briny olive. For added pops of color and fresh, tangy flavor, sprinkle a few tablespoons of pomegranate seeds over the dish just before serving.

Ingredients
  • 1 ½

    cups pearl couscous

  • 4

    tablespoons extra-virgin olive oil, divided

  • ½

    cup sliced almonds

  • 1

    large yellow onion, halved and thinly sliced

  • 2

    medium garlic cloves, thinly sliced

  • Kosher salt and ground black pepper

  • 2

    cups thawed frozen artichoke hearts, chopped (see headnote)

  • ½

    teaspoon ground allspice

  • ½

    cup pitted green olives, chopped

  • 1

    cup lightly packed fresh dill, chopped

  • 2

    teaspoons pomegranate molasses, plus more to serve

Step 1

In a 12-inch skillet over medium-high, toast the couscous, stirring occasionally, until golden brown, 3 to 5 minutes. Transfer to a small bowl; set aside. In the same skillet over medium, add 2 tablespoons oil and the almonds. Cook, stirring often, until the almonds are golden brown, about 2 minutes. Transfer to another small bowl and set aside.

Step 2

In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion, garlic and ½ teaspoon salt; cook, stirring occasionally, until golden brown, 5 to 8 minutes. Return the couscous to the skillet and add the artichokes, stirring to coat. Stir in 3 cups water, the allspice, 1½ teaspoons salt and 1 teaspoon pepper. Bring to a simmer, then cover, reduce to low and cook, undisturbed, until the couscous has absorbed most of the liquid, about 15 minutes.

Step 3

Remove from the heat. Stir in the olives, half the dill and the pomegranate molasses. Taste and season with salt and pepper. Transfer to a serving dish and top with the toasted almonds, the remaining dill, an additional drizzle of pomegranate molasses and a sprinkle of black pepper.