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Toasted Pearl Couscous with Zucchini and Herbs

Toasted Pearl Couscous with Zucchini and Herbs

By Rose HattabaughApril 25, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

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.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1 ½

    cups pearl couscous

  • 1

    medium yellow onion, chopped

  • 2

    medium garlic cloves, minced

  • 1

    large zucchini (about 12 ounces), seeded and cut into ½-inch cubes

  • Kosher salt and ground black pepper

  • 3

    tablespoons tomato paste

  • 1

    teaspoon ground cumin

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon smoked paprika

  • ½

    cup finely chopped fresh flat-leaf parsley, cilantro, mint or a combination

  • ½

    cup sliced almonds, toasted

Step 1

In 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.

Step 2

In the same skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the onion, garlic, zucchini and 1 teaspoon salt, then cook, stirring occasionally, until the onion starts to soften and the zucchini begins to brown, 5 to 7 minutes.

Step 3

Add the tomato paste, cumin, cinnamon, paprika and ½ teaspoon pepper. Cook, stirring the paste into the vegetables, until the mixture is fragrant and the tomato paste begins to brown, about 1 minute.

Stir in the couscous and 3 cups water, then bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the couscous is tender and has absorbed the liquid, 12 to 15 minutes.

Step 4

Off heat, stir in the parsley, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the almonds.