Not all couscous is created equal. I usually cook the French style, which is the very tiny grains. Pearl (also known as Israeli) couscous, is larger, about the size of a BB when cooked. Also keep in mind that most couscous is not whole grain, if it is, it will be clearly marked as whole wheat.
This is the first time I’ve cooked the whole wheat pearl version, and while I do prefer the French style, it was a nice change.
- ½ cup sweet red pepper (diced small)
- ⅔ cup diced sweet onion
- 1 large clove of garlic (minced)
- 1 cup whole wheat pearl couscous
- 1½ cups chicken or vegetable stock
- 1½ – 2 inch sprig of fresh rosemary
- 1 bay leaf
- 2 cups baby spinach leaves
- Coat wok or non-stick skillet with cooking spray.
- Lightly saute the peppers, onions and garlic.
- Add the couscous, stock,rosemary and bay. Bring up to boil, then reduce to simmer & cover.
- After liquid is absorbed and couscous is soft (about 20 minutes), take off burner and add the spinach. Mix well, to wilt spinach.
- Serve from hot to room temperature.