Coo Coo Cous
May. 10th, 2026 12:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, which I made but did not post while we were away: Spiced Pearl Couscous.
"Pearl couscous is an ideal one-pot meal. This was inspired by a recipe from an Israeli cookbook."
7 Tbsp olive oil, divided
2 yellow onions, sliced (about 4 cups)
1 1/4 lbs eggplant, cubed 1 lb ground meat
salt and pepper
4 cloves garlic (Ha! I used... more.)
2 tsp cinnamon
1 tsp cumin
1/2 tsp each sweet and smoked paprika
2 cups pearl couscous
1 14.5-oz can diced tomatoes
4-5 oz spinach, chopped
1 cup fresh basil leaves, chopped, plus more for garnish
1 cup fresh mint, ditto, plus more ditto
Labneh or Greek yogurt, for serving
Heat a 12" skillet over medium-high heat. Add 3 Tbsp oil and let it heat for a few seconds, then add the onions. Cook, stirring occasionally, until soft and golden, about 6 minutes. Add the meat, salt and pepper, and remaining oil to the pan. Cook, stirring once or twice, about 10 minutes. Add the spices and stir for 1 minute, until fragrant.
Stir in the tomatoes, couscous, and 2 3/4 cups water. Cover, reduce heat to low, and simmer for 10-14 minutes until the couscous has absorbed all the liquid. Stir occasionally while cooking to scrape any bits that stick to the bottom. Add 1 Tbsp more water at a time as needed if the pan seems dry. Stir in the spinach. Turn off the heat and let rest for 2 minutes. Uncover and add the basil and mint, tossing until well combined.
Serve immediately, dolloped with yogurt and more herbs. Drizzle a bit more oil over if desired.
What worked: Eh.
What didn't: Not exciting.
Will I make it again? Probably not.
"Pearl couscous is an ideal one-pot meal. This was inspired by a recipe from an Israeli cookbook."
7 Tbsp olive oil, divided
2 yellow onions, sliced (about 4 cups)
salt and pepper
4 cloves garlic (Ha! I used... more.)
2 tsp cinnamon
1 tsp cumin
1/2 tsp each sweet and smoked paprika
2 cups pearl couscous
1 14.5-oz can diced tomatoes
4-5 oz spinach, chopped
1 cup fresh basil leaves, chopped, plus more for garnish
1 cup fresh mint, ditto, plus more ditto
Labneh or Greek yogurt, for serving
Heat a 12" skillet over medium-high heat. Add 3 Tbsp oil and let it heat for a few seconds, then add the onions. Cook, stirring occasionally, until soft and golden, about 6 minutes. Add the meat, salt and pepper, and remaining oil to the pan. Cook, stirring once or twice, about 10 minutes. Add the spices and stir for 1 minute, until fragrant.
Stir in the tomatoes, couscous, and 2 3/4 cups water. Cover, reduce heat to low, and simmer for 10-14 minutes until the couscous has absorbed all the liquid. Stir occasionally while cooking to scrape any bits that stick to the bottom. Add 1 Tbsp more water at a time as needed if the pan seems dry. Stir in the spinach. Turn off the heat and let rest for 2 minutes. Uncover and add the basil and mint, tossing until well combined.
Serve immediately, dolloped with yogurt and more herbs. Drizzle a bit more oil over if desired.
What worked: Eh.
What didn't: Not exciting.
Will I make it again? Probably not.
