Name: Simple Pearl Couscous
Total time: 30 min
Ingredients: 2 cups pearl couscous; 1 tablespoon extra-virgin olive oil; 2 1/2 cups water; 1/2 teaspoon salt

Why This Recipe Works

We first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling the couscous.

Before You Begin

The warm couscous can be flavored with any number of simple flavors, including butter or extra-virgin olive oil, chopped fresh herbs or scallions, a spritz of lemon or lime juice, and freshly ground pepper or flavored salts. If you’re making a salad, transfer the couscous to a rimmed baking sheet and let it cool completely, about 15 minutes. Our favorite brand of pearl couscous is Roland Israeli Couscous. Pearl couscous is sometimes labeled as Israeli couscous.

Instructions

Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.