Toasted pearl couscous with pistachios and pine nuts, chewy raisins, a hint of cinnamon, and a squeeze of lemon combine in this incredibly flavorful dish. Over a year ago, my sister, Jenny, told me that she had a dish she wanted to make for me. She described this Israeli Couscous to me and I have looked forward to trying it ever since the first time she mentioned it. This past month, we finally had the chance to make this recipe together. Served with Pan Fried Chicken Thighs, this is a meal that is as perfect as it can possibly be.
I loved this so much, I hid the leftovers in the back of the fridge and helped myself to them frequently over the next couple days. This is a wonderfully easy side dish that is substantial enough to stand alone for a meal. This keeps fabulously in the refrigerator and I can see myself making future batches to eat for my lunches all week long.
This was the first time I tasted Pearl (or Israeli) couscous. Pearl couscous are little round balls of pasta. They are slightly chewy, a little bit nutty, and absolutely nothing like traditional couscous. I am head over heels in love with this dish and I can’t encourage you enough to try it for yourself.