Israeli Couscous With Garam Masala and Pine Nuts

Mikekey *


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 in 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 :). Here is mine: Easy Garam Masala Spice Mix

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15 Min
20 Min
Stove Top


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2 Tbsp
pine nuts
2 Tbsp
olive oil
shallot, peeled and minced
1 large
carrot, shredded
2 Tbsp
lemon juice
1 Tbsp
garam masala
1 1/4 c
chicken broth
1 c
israeli pearl couscous

How to Make Israeli Couscous With Garam Masala and Pine Nuts


  • 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. Set aside to cool.
  • 2In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
  • 3Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
  • 4Remove from heat and let stand 5 minutes. Fluff with fork.
  • 5Put in serving bowl and sprinkle with toasted pine nuts.

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About Israeli Couscous With Garam Masala and Pine Nuts

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Mediterranean
Hashtag: #Pearl couscous

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