I hate couscous. I know it's good for me and all, but I haaaaaaaaaaaaaaaaate the texture. Then I discovered Israeli couscous, also known as pearl couscous or ptitim. What's the difference? Regular couscous is a semolina dish with a consistency almost like grits, but, when cooked correctly, is light and fluffy. Ptitim is made of hard wheat flour, and the consistency of each 'grain' is larger than regular couscous, like a small pearl.
This recipe uses the larger Israeli couscous to create a wonderful salad with corn and tomatoes. Filling, healthy and vegetarian-friendly, this recipe can easily be made vegan simply by switching from chicken broth to vegetable broth. Easy!
adapted from Cooking Light
1 Tbsp olive oil
1/4 cup minced shallot or onion
1 cup uncooked pearl couscous
1/2 cup canned diced tomatoes with chilies, drained (Rotel)
1/2 cup canned Mexican-style corn, drained (Mexicorn)
3/4 cup chicken broth (use vegetable broth for vegan)
1 Tbsp lime juice
1 Tbsp chopped cilantro
Heat the oil over medium-high heat in a small saucepan. Add the shallot or onion; saute for 2 minutes.
Stir in the couscous and cook for 1 minute. Add the tomatoes, corn and chicken broth; bring to a boil. Cover, remove from heat, and let stand for 5 minutes.
Please note that I forgot to measure out 1/2 cup each of the corn and tomatoes, and dumped the entire can in. Thanks to this brain fart, I had to add some extra broth. Derf!
Uncover, fluff with a fork, then stir in the lime juice and cilantro before serving.