Pearl Couscous Pilaf with Dried Tomatoes

Pearl couscous—often called Israeli couscous—is so forgiving: It won’t turn to mush with too much liquid, it can be served hot or at room temperature, it reheats well, and it’s delicious in a number of different guises (note the variations). Highly recommended.

2 tablespoons extra virgin olive oil

1/2 onion, chopped

1 cup pearl couscous

4 dried tomatoes, reconstituted as you would mushrooms and chopped

1 clove garlic, minced

3 tablespoons chopped pitted black olives

11/4 cups chicken or vegetable stock or water

Salt and freshly ground black pepper

Chopped fresh basil, mint, or oregano leaves for Garnish

• Put the oil in a pot with a lid over medium-high heat. When hot, add the onion and pearl couscous and cook until the couscous is lightly browned and the onion is soft, about 5 minutes. Add the dried tomatoes, garlic, and olives and cook for another 2 minutes.
• Stir in the stock, sprinkle with a bit of salt (remember, the olives will add salt) and a good amount of pepper, and bring to a boil. Turn the heat to low so that the mixture bubbles gently, cover, and cook until the liquid is absorbed and the couscous is al dente, about 10 minutes.
• Taste, adjust the seasoning, sprinkle with chopped herbs, and serve hot or at room temperature. Or store, covered, in the refrigerator for up to 2 days (reheat or bring back to room temperature and stir in a little olive oil just before serving).

Pearl Couscous Pilaf with Shrimp.
• Add 8 ounces peeled and deveined shrimp, cut into pieces if large, in the last 5 minutes of cooking.

Pearl Couscous Pilaf with Spinach.
• Omit the onions, dried tomatoes, and olives. Double the garlic and add about a cup of cooked chopped spinach, squeezed almost dry, and 1/4 cup each pine nuts and raisins.

MAKES: 4 servings

TIME: 20 minutes