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    Home » Grateful Grazer

    Published: Jun 17, 2020 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · 14 Comments

    Easy Pearl Couscous with Chickpeas

    Jump to Recipe Print Recipe
    Couscous grain salad in wooden bowl with blue spoon and text reading, "How to Make Easy Israeli Couscous: one pot, 20 mins, vegan."

    This 20-Minute Easy Pearl Couscous (also called Israeli Couscous here in the U.S.) comes together with just one pot and minimal ingredients. Prep it ahead of time and eat it up for lunch, dinner, or as a side dish.

    Israeli couscous salad in wooden bowl with blue and gold spoon.

    There's really no bad time to make this Pearled Israeli couscous recipe. I've even tried this couscous recipe at altitude on the camp stove. It just always hits the spot for me!

    Whether I'm inside or outside, I always appreciate a simple (but still hearty and flavorful) meal that doesn't require a ton of ingredients, time, or specialized equipment.

    This pearl couscous recipe is, thankfully, all of those things.

    What is Pearl Couscous/Israeli Couscous?

    Israeli couscous is also called pearl couscous here in the United States. It's not the same thing as traditional couscous, which originated in Northwest Africa.

    Pearl "couscous" is actually a round, ball-shaped pasta made from flour and water. I learned it's a relatively recent invention, created to help alleviate food scarcity in post-war Israel. This pasta is called pearl couscous or Israeli couscous in the United States, but in Israel, it's known as Ptitim and is a popular children's food.

    I like pearl couscous for this recipe because you can cook it easily and quickly, which is nice for beginners (and for camping trips when you need to get a warm meal in your belly ASAP).

    Vegan couscous salad in wooden bowl.

    What You'll Need to Make Israeli Couscous

    Ingredients:

    • Pearled/Israeli couscous (sometimes sold with a flavor packet, which you can discard or save for another use)
    • Vegetable broth (you could also use water)
    • Chickpeas (canned, or cook dry chickpeas in advance)
    • Spices: coriander, garlic powder, and za'atar (optional)
    • Herbs and greens: basil, baby arugula/spinach
    • Golden raisins (other types of dried fruit work, too)
    • Extra virgin olive oil
    • Lemon juice

    Equipment:

    • 4-quart (or similar size) saucepan
    Fresh basil, dry couscous, chickpeas, and spices.

    How to Make Pearl/Israeli Couscous

    Add the couscous and vegetable broth or water to a 4-quart (or similar size) saucepan. Cover and bring to a boil over high heat. Once boiling, uncover, reduce the heat to low, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed.

    Israeli couscous cooking in pot.

    Once fully cooked, drain any excess liquid from the saucepan (if needed). If the couscous isn’t fully cooked by the time the liquid is absorbed, add a little more water and cook for a few more minutes.

    After the couscous is cooked, remove the saucepan from heat and stir in the remaining ingredients: chickpeas (drain and rinse canned chickpeas first), ground coriander, za’atar (see below), garlic powder, arugula/spinach, basil, golden raisins, extra virgin olive oil, and lemon juice.

    To serve, transfer the cooked Israeli couscous to a serving dish and (optionally) garnish with parsley, edible flowers, additional golden raisins, additional extra virgin olive oil, and more salt and pepper to taste if needed.

    Horizontal image of vegan couscous in wooden bowl.

    What is Za'atar?

    Za’atar is a seasoning blend that typically contains sumac and sesame seeds. (Often, blends have oregano, thyme, marjoram, and salt, too.) Look for small jars of pre-mixed za’atar in the spice aisle.

    It’s also okay to omit the za’atar seasoning or sub in a mix of any the above herbs if you’re not able to find it.

    Israeli couscous with chickpeas and golden raisins in a wooden bowl.

    Can you substitute something else in place of the golden raisins?

    If you can’t find golden raisins, substitute regular raisins, chopped dry apricots, or chopped pitted dates.

    You can also leave out the dried fruit altogether, but just know the pop of sweetness from the raisins really is my favorite part.

    Can you make Israeli Couscous ahead of time? What's the best way to store it?

    This is a great recipe for meal prepping ahead of time. Store the prepared couscous in an airtight container and refrigerate for up to one week.

    If the couscous seems dry after storage, stir in a little olive oil and/or lemon juice before serving.

    Closeup image of Israeli Couscous salad with chickpeas in a wooden bowl.
    Israeli couscous with chickpeas and golden raisins in a wooden bowl.

    Easy Israeli Couscous

    Israeli couscous is served with chickpeas, golden raisins, and fresh herbs in this 20-minute vegan recipe.
    4.27 from 15 votes
    Print Pin Save Saved! Rate
    Course: dinner, lunch, Side Dish
    Cuisine: Mediterranean, vegan, vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2 people
    Author: Stephanie McKercher, RDN

    Equipment

    • 4-quart saucepan, stovetop

    Ingredients

    Couscous:

    • 1 cup dry Israeli couscous (also called pearl couscous), see note
    • 1 ½ cups vegetable broth or water
    • 1 15-ounce can chickpeas, drained and rinsed
    • 1 tablespoon ground coriander
    • 1 tablespoon za’atar (see note)
    • 1 teaspoon garlic powder
    • ½ cup baby arugula or spinach
    • ¼ cup fresh basil
    • 2 tablespoons golden raisins (see note)
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon lemon juice

    Optional for serving:

    • Parsley
    • Edible flowers
    • Golden raisins
    • Extra virgin olive oil
    • Salt and pepper

    Instructions

    • Add Israeli couscous and vegetable broth or water to a 4-quart saucepan, cover, and bring to a boil over high heat. Once boiling, uncover, reduce the heat to low, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. (Once fully cooked, drain any excess liquid from the saucepan if needed. If the couscous isn’t fully cooked by the time the liquid is absorbed, add ¼ cup of water and continue cooking.)
    • After the couscous is cooked, remove the saucepan from heat and stir in chickpeas, coriander, za’atar, garlic powder, arugula or spinach, basil, golden raisins, extra virgin olive oil, and lemon juice. Transfer couscous to a serving dish and garnish with parsley, edible flowers, additional golden raisins, additional extra virgin olive oil, and salt and pepper if desired.
    • Store Israeli couscous in an airtight container and refrigerate for up to 1 week. If the couscous seems dry after storage, stir in more olive oil before serving.

    Notes

    Israeli couscous is also called pearl couscous here in the United States. It's not the same thing as traditional couscous, which is smaller in size and originated in Northwest Africa. Pearl couscous is sometimes sold in a box with a flavor packet. If you use a boxed couscous for this recipe, discard or save the flavor packet for another use. 
     
    Za’atar is a seasoning blend that typically contains sumac and sesame seeds. Look for small jars of pre-mixed za’atar in the spice aisle. It’s also okay to omit the za’atar seasoning if you’re not able to find it.
     
    If you can’t find golden raisins, substitute regular raisins, chopped dry apricots, or chopped pitted dates.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Looking for more Mediterranean-inspired recipes?

    Try these:

    • Harvest Za'atar Kale Salad
    • Roasted Red Pepper Lentil Dip
    • Greek Chickpeas with Tofu Feta
    • One-Pan Crispy Eggplant Caprese

    Save this Easy Israeli Couscous recipe on Pinterest

    Couscous grain salad in wooden bowl with blue spoon and text reading, "How to Make Easy Israeli Couscous: one pot, 20 mins, vegan."

    Did you try this recipe?

    Rate the recipe and leave a comment below, or tag me (@GratefulGrazer) if you share on Instagram. I'd love to hear how it went!

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    Comments

    1. Samantha says

      May 31, 2022 at 5:30 pm

      5 stars
      I never post comments on recipes but I loved this one so so much. Thank you!

      Reply
      • Stephanie McKercher, RDN says

        June 01, 2022 at 8:36 am

        So glad you enjoyed it, Samantha! Appreciate the comment and rating! 🙂

        Reply
    2. Jenny Jones says

      October 27, 2021 at 8:06 am

      My cousin gave me a container of pearl couscous, and I was searching for a recipe. This is the one I will try, and thank you for sharing it. I can't help but add that the comment area nettled me; snobbery coming from people that think they know everything, and it's their duty to let other folks know how wrong they are. I'd like to point out that this is a recipe post, ladies and gentlemen. This gracious gal Stephanie was very thorough, and the information is well written. I'm sure there are plenty of other websites people can go to for negativity. This one is about how to cook FOOD. So saying that, thank you Stephanie for showing me how to cook my pearl couscous 🙂

      Reply
      • Stephanie McKercher, RDN says

        November 02, 2021 at 2:59 pm

        Thanks, Jenny! Let me know what you think of the recipe once you give it a try! 🙂

        Reply
    3. Stacey says

      August 05, 2021 at 5:36 pm

      I made this one tonight and it is simply delightful. Thanks for the lovely dinner!

      Reply
      • Stephanie McKercher, RDN says

        August 10, 2021 at 5:25 pm

        You're welcome, Stacey! So glad you enjoyed it!

        Reply
    4. Christine says

      April 22, 2021 at 4:14 pm

      Beautiful pictures and great recipe. I'm going to make this tonight. I'm going to use some dried apricots and I've got lots of fresh basil so I'll amp that up. Thank you!

      Reply
      • Stephanie McKercher, RDN says

        April 22, 2021 at 4:44 pm

        Thanks, Christine! Enjoy the recipe!

        Reply
    5. Sharon says

      June 23, 2020 at 7:51 am

      This is just so amusing! That is NOT COUSCOUS! I know because I am Israeli living in Israel. THAT is something called Ptitim (prounounced Pteeteem with the emphasis on the second syllable) - and it is a staple food for children in Israel. Many people make the pasta, which is what Pteetem are, and add ketchup butter or veggies to it.
      Couscous is a GRAIN! It is kind of like when I came to Israel and there was this thing called American Peanuts - which I had NEVER seen in America - such is Israeli Couscous.
      I suppose the best explanation I have found is here:
      https://en.wikipedia.org/wiki/Couscous
      That being said, your salad looks delightful and I suppose one could make it with ANY type of pasta, not just Ptitim.
      I will try it and be more than happy to give you my feedback.

      Reply
      • Stephanie McKercher, RDN says

        June 23, 2020 at 9:46 am

        Hi Sharon, thanks so much for your feedback. I'm aware that this is NOT traditional couscous, but rather a type of pasta. (I tried to explain that in my post but I think my launguage may be confusing, so I apologize for that!... "Israeli couscous is a round, ball-shaped pasta made from flour and water. I learned it’s a relatively recent invention, created to help alleviate food scarcity in post-war Israel. Israeli couscous is different than true couscous, which is smaller in size and has been around for centuries."

        I did read that this pasta is called Ptitim in Israel and that it's a common children's food (this is the article where I found some of my info: https://www.pri.org/stories/2014-03-11/israeli-couscous-gourmet-ingredient-only-minds-american-chefs.)

        Here in the US, the pasta in question is labeled as "Israeli Couscous" on the box, so I chose to use that name for my recipe in an effort to help my (mostly US-based audience) find the right ingredients. However, I want to ensure I'm being respectful and sharing accurate info, so always appreciate reader feedback.

        Maybe I could label this as an Israeli Couscous Pasta Salad or call it an Israeli Couscous (Ptitim) Salad.

        I'm open to ideas and thank you for taking the time to comment!

        Stephanie

        Reply
        • Stephanie McKercher, RDN says

          June 23, 2020 at 9:51 am

          I also added this sentence to my post to hopefully make the distinction more clear.

          (Edit: in Israel, this type of pasta is known as Ptitim and is a popular children's food.)

          Thank you again!

          Reply
    6. miriam zerrouki says

      June 20, 2020 at 5:56 am

      israeli couscous is nat a new dish ;it come from algeria . its bèrère dish please get you fact strait

      Reply
      • Stephanie McKercher, RDN says

        June 22, 2020 at 7:38 am

        Hi Miriam, thanks for taking the time to comment! I spent some time reading about true couscous versus Israeli couscous before writing this post and from what I learned, they're different from each other in a couple of ways. As far as I understand, traditional couscous originated in Northern Africa many centuries ago, and "Israeli Couscous" was invented later, during the 20th century, in Israel. I linked to one of the articles I found (from pri.org) that talks about this. From my experience, Israeli couscous (which is how it's labeled on the package I use) is also larger in size and cooks faster than traditional couscous. Do you happen to know which type is used in the traditional bèrère dish you mentioned? I tried searching for the recipe but wasn't able to find it, and the Algerian dishes I found seem to use the traditional type of couscous. If you have references or any additional information about this, I'd love to look it over and correct my post if needed. My email address is Steph@GratefulGrazer.com. Thank you so much! Stephanie

        Reply
        • Stephanie McKercher, RDN says

          July 08, 2020 at 11:23 am

          Hello, I wanted to let you know I made some edits to my post to further explain that this is not the same as traditional couscous, which originated in Northwest Africa. I try to explain more clearly that the ingredient is labeled as "Pearl Couscous" or "Israeli Couscous" here in the United States, and that it is known by other names elsewhere. Thank you again for your feedback. I'm happy to consider additional edits as necessary.

          Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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