Israeli Couscous – also known as Pearl Couscous is a whole wheat pasta that is slightly chewy due to its tiny texture.
It is made from whole wheat, it is therefore not gluten-free but vegan and vegetarian. I have to admit I have only discovered Israeli Couscous recently when I went shopping. The pasta pearls looked interesting and I thought I should give them a try. After cooking it at home, I was really amazed how super tasty it is!
There is an endless variety of recipes for this kind of tiny pearl pasta. I’m usually not a big pasta eater because most dishes are too carb-heavy for me, but this Israeli couscous is a really light pasta, especially if you switch the proportions and add a lot of vegetables and less pasta.
Pearl Couscous has a low glycemic index, which makes this Israeli Couscous Salad healthy and high in fiber.
It makes a perfect light snack for lunch without weighing you down. Israeli Couscous tastes delicious with roasted or sauteed vegetables, and even cold as a salad the next day. This Israeli couscous salad makes a perfect light side dish or a nutritious pasta salad on its own.
One other thing is that these little pasta pearls are also really beautiful to look at and make every dish really inviting looking.
I added dried baby garbanzo beans and red quinoa for extra protein and fiber in the salad and sunflower seeds for iron. You can easily prepare this Israeli Couscous Salad with just the couscous and the vegetables if you do not have these items on hand.
Here is what you need:
1 1/2 cups Israeli Couscous
2 tbsp dried Baby Garbanzo Beans
1 tbsp Red Quinoa
2 Garlic Gloves
Fresh Spinach, chopped
Red Bell Pepper, diced
1 Onion, diced
1/8 tsp Ginger Powder
1 tbsp Raw Sunflower Seeds/ or Pumpkin Seeds
- bring water to a boil and add pearl pasta, garbanzo beans and red quinoa
- reduce heat and let it simmer for 10-12 minutes
- in a saucepan, heat 1 tbsp olive oil and sautee onion & garlic, then add pepper and spinach
- sautee for about 3-5 minutes
- drain pearl pasta and add to the sauce pan with the vegetables
- add sea salt, pepper and ginger
- Serve with sliced Avocado and sprinkle with sunflower or pumpkin seeds! Yum!