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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 431.7
  • Total Fat: 13.6 g
  • Cholesterol: 0.7 mg
  • Sodium: 1,219.7 mg
  • Total Carbs: 67.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 10.7 g

View full nutritional breakdown of Israeli Pearl Couscous calories by ingredient
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Israeli Pearl Couscous

Submitted by: SFSU-GRAD

Number of Servings: 6


    For roasted tomatoes and dressing
    2 pt red grape or cherry tomatoes (1 1/2 lb)
    3 large garlic cloves, left unpeeled
    1/4 cup extra-virgin olive oil
    1/4 cup warm water
    1 teaspoon fresh lemon juice
    1 teaspoon salt
    1/4 teaspoon black pepper

    For couscous
    2 3/4 cups chicken broth
    2 1/4 cups pearl (Israeli) couscous
    1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
    1/3 cup chopped fresh flat-leaf parsley
    1/4 cup chopped fresh mint
    1 teaspoon chopped fresh thyme


Do ahead: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.


Roast tomatoes and make dressing:
Preheat oven to 250F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous: Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SFSU-GRAD.

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