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Pearl Couscous and Peas


Pearl Couscous and Peas

Pearl Couscous & Peas

Photo © Molly Watson
Large pearl (a.k.a. Israeli) couscous and green peas are cooked in flavorful broth for an easy, delicious side dish. Like so many dishes, this one is best when made with Homemade Broth, but it works just fine with packaged broth too (although you may not need to add salt in that case). While frozen peas work fine, this dish is best when made with fresh, sweet, green peas plump from the pod.

Possible garnishes include freshly shredded Parmesan or other hard, grating cheese, a crumble of feta cheese, freshly chopped herbs, or a drizzle of flavored olive oil or nut oils.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1 Tbsp. olive oil or butter
  • 2 cups pearl couscous (a.k.a. Israeli couscous)
  • 1 1/2 cups shelled green peas
  • 3 1/2 cups chicken or vegetable broth
  • Salt and freshly ground black pepper to taste


  1. Heat the oil or melt the butter in a medium saucepan over medium high heat. Add the couscous and cook, stirring, until it starts turning brown, 3 to 5 minutes.
  2. Add the peas and broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the broth is absorbed and the couscous is tender, about 10 minutes.
  3. Add salt and pepper to taste. Serve hot or warm, plain or garnished with cheese, herbs, or flavored oil.

Makes 6 servings Pearl Couscous & Peas.

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