Pearl Couscous Pilaf with Almonds and Olives
Makes: 4 to 6 servings
Time: 20 minutes
F M V
Pearl couscous is so forgiving: It won’t turn to mush with too much liquid, it can be served hot or at room temperature, it reheats well, and it’s delicious in so many dishes. Highly recommended.
- 2 tablespoons olive oil
- ½ onion, chopped
- 1 cup pearl couscous or other quick-cooking grain (see list on page 404)
- 3 tablespoons toasted slivered almonds
- 1 clove garlic, minced
- 3 tablespoons chopped pitted black olives
- 1¼ cups vegetable stock (pages 97–100) or water
- Salt and pepper
- Chopped fresh basil, mint, or oregano for garnish
- Put the oil in a pot over medium-high heat. When it’s hot, add the onion and pearl couscous and cook until the couscous is lightly browned and the onion is soft, 3 to 5 minutes. Add the almonds, garlic, and olives and cook for another 2 minutes, until the olives soften a bit.
- Stir in the stock, sprinkle with a bit of salt (remember, the olives will add salt) and a good amount of pepper, and bring to a boil. Turn the heat to low so it bubbles gently, cover, and cook until the liquid is absorbed and the couscous is al dente, about 10 minutes. Taste, adjust the seasoning, and sprinkle with chopped herbs. Serve hot or at room temperature. Or cool, cover, and refrigerate for up to 2 days. Reheat or bring back to room temperature, stir in a little olive oil, and garnish with the herbs just before serving.
Eggplant Pearl Couscous Pilaf A bigger, more filling dish: Add about 1 cup eggplant cut into ½-inch or smaller pieces along with the almonds, garlic, and olives. Cook until the eggplant is nearly soft, about 5 minutes.
Spinach Pearl Couscous Pilaf Omit the onion, almonds, and olives. Double the garlic and add about 1 cup chopped cooked spinach, squeezed almost dry, and ¼ cup each pine nuts and raisins in Step 1.
Curried Pearl Couscous Pilaf Omit the almonds, and olives; add 1 tablespoon each minced fresh ginger and curry powder.