Pearl Couscous with Variations
2 ½ cups pearl couscous
Salt and freshly ground black pepper
3 tablespoons unsalted butter, room temperature, cut into small pieces
For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss with salt and butter until the butter melts.
LEMON-INFUSED PEARL COUSCOUS
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
At the end, when you add the salt and butter, add the lemon zest and lemon juice and toss together.
HERBED PEARL COUSCOUS
¼ cup finely snipped fresh chives
2 tablesppons fresh chopped Italian parsley
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped mint
1 teaspoon fresh chopped thyme
At the end, when you add the salt and butter, add the herbs and toss together.
PRESERVED LEMON PEARL COUSCOUS
1 whole preserved lemon
Remove the flesh from the preserved lemon and discard. Rinse the preserved lemon under water and pat dry. Dice the preserved lemon into 1/8-inch pieces. Serves 6
At the end, when you add the salt and butter, add the preserved lemon and toss together.