Toasted Couscous Pearls
800 g
The pearl of couscous is halfway between pasta and couscous. It cooks like pasta or rice. Also known as Israeli couscous (ptitim in Israel) or Jerusalem couscous with grains that are a bit larger than the regular couscous. The Toasted Pearl Couscous consists of small balls of toasted, crushed semolina flour, 100% Israeli pearl couscous.
Perfect for making salads and side dishes. Its texture is slightly chewy with pleasant nutty flavor. It can be added to salads or used on its own with soups, stews, or sauce to add more flair and body. It is also delicious with a confit of low rib of veal. It is also known for dishes like tajine or the traditional couscous.
It can also be one of the excellent rice alternatives to make paella, risotto, couscous pilaf, or couscous salad. Top on a stir-fry with sauce. Add herbs such as fresh thyme, saffron, lemon juice and garlic flakes to the water before boiling to make it more savory. Serve with roasted peppers, mushrooms, and feta. This will become your family favorite.
From a range of pulses, grown a variety of high quality, flavourful cereals without synthetic pesticides or chemical fertilisers.
How to Cook Couscous Pearls:
Cook for 10 minutes in salted boiling water.
*Add herbs such as fresh thyme, saffron, lemon juice and garlic flakes to the water before boiling to make it more savory.
Ingredients: Couscous pearls.
Allergen information: Contains gluten and may contain traces of soya.
Health Benefits:
It is suitable for vegetarian and vegan.
It is a high-fiber food with low glycemic index making it suitable also for diabetics. It helps making you feel full and reduce the risk of overeating. It can be a great aid in weight loss and stool management.
It is also a good source of iron and protein.
Origin: Italy
Storage: keep away from heat, humidity, and light.
Recipe Suggestion:
Tajine-style Veal rump, couscous pearls and apricot chutney
*recipe adapted from sabarot.com
Ingredients
For the veal rump
700 g veal rump
1 onion
1 dash of bouquet garni or mixed herbs
2 cloves garlic
Salt and pepper
For the couscous pearls
250 g couscous pearls
Vegetable broth
1 dash curry seasoning blend
Salt and pepper
For vegetables
8 baby carrots
1 bunch chards
1 zucchini
12 baby onions
Red pepper drops
For apricot chutney
800 g apricot
1 shallot
50 g caster sugar
50 g of cider vinegar
1 dash curry seasoning blend
Salt and pepper
For the veal juice
Veal trimmings
Carrot
Onion
Veal stock
1 dash curry seasoning blend
Directions
1. Veal rump
Cook the veal on all sides, arrange the meat in a baking dish. Slice the onion and place it around the meat as well as the mixed herbs, garlic and a little water. Cook in an oven at 150 ° C for about 1 hour to keep the veal pink.
2. Couscous pearls
Boil vegetable broth with raz-el-hanout or curry seasoning blend and cook the couscous pearls for 8 minutes.
3. Veggies
Prepare all vegetables and glaze them off with butter, salt, sugar and water until they look melty. Add the drops of peppers at the end to avoid overcooking them. Melt the olive greens in olive oil with garlic and nutmeg, season.
4. Apricot chutney
Wash and pit the apricots. Cut into cubes and chop the shallot. Sauté the shallot with olive oil, add the apricots and the sugar and let stew. Deglaze with apple cider vinegar and season. Cook for a few more minutes and mix well.
5. Veal juices
Detail the veal trimmings into small pieces and slice the vegetables. Make the meat color well in sunflower oil, add the vegetables and cook for 10 minutes. Moisten with veal stock and reduce until syrupy (no more liquid), wet again and repeat 3 times. Pass the juice in a Chinese stamen. Boil the juice one last time by adding the raz-el-hanout and checking the seasoning.
Serve and enjoy!
Nutrition Facts
