Pearl Couscous/Israeli Couscous is a Toasted Wheat Pasta in the form of granules. It is bigger than the Couscous Grains which were used in this recipe. Pearl Couscous has a longer cooking time compared to Couscous Grains. Since it is bigger in size and retains its firmness after cooking, it can be substituted for Rice in recipes. I prepared Pearl Couscous similar to a Pulav using home-grown Tomatoes & Bell Peppers and threw in pieces of Cooked Chicken Breasts.
Pearl Couscous with Vegetables & Chicken make a healthy & filling meal. Go ahead and try this simple & easy recipe.
- Pearl Couscous – 1 cup
- Diced Onions – 1 small
- Diced Tomatoes – 2 small
- Diced Red Bell Peppers – 1 medium
- Cooked Chicken Breasts (diced) – 1 cup
- Curry Leaves – A small sprig
- Chopped Cilantro (Malliyella) – A few
- Ginger Garlic paste – 2 tsp
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
- Oil – 2 tbsp
- Salt – to taste
- Water – as needed
- Cook couscous according to the instructions on the packet. For 1 cup of Couscous, I used 1 and 1/4 cups of water. Bring lightly salted water to a boil in a saucepan. Add couscous, cover the saucepan and simmer for 8-10 minutes stirring occasionally. Remove from heat and then fluff the couscous with a fork.
- Heat 2 tbsp oil in a non stick pan and saute onions until translucent.
- Add tomatoes, bell peppers, cilantro and curry leaves and continue sauteing until the tomatoes are mashed and the bell peppers have been cooked.
- Dice the chicken breasts into bite-sized pieces and add it to the pan. Add salt to taste.
- Reduce heat and add ginger-garlic paste. Saute for 2 minutes.
- Reduce heat and add turmeric powder and chilly powder. Stir fry for a minute.
- Add the cooked couscous and toss everything together and remove from stove top.
- Feel fry to add any vegetables of your choice.
- You can use Boiled, Grilled, Roasted or Sauteed Chicken Breasts. I used Grilled Chicken Breasts.