Sunday, September 4, 2011

Pearled Cous Cous with Sundried Tomatoes and Roasted Garlic

I love pearled cous cous.  They're little pasta pearls that are slightly larger than the traditional grainy cous cous that is more commonly seen.  You can get them in the rice and bean aisle.  Sometimes it's also called Israeli cous cous.  Even Sasha loves this stuff (plain, though)!  I've found that everyone in this red kitchen typically loves Mediterranean fare.
  • 1 Standard package pearl or Israeli cous cous
  • Roasted garlic - I got mine from the Kroger olive bar
  • Sundried tomatoes
  • Cilantro - thinly sliced
  • 1 Medium white onion
  1. Follow package directions to make cous cous.
  2. Add a tablespoon of olive oil to a saucepan.  Add the diced white onion. Let cook for a while over medium high heat.
  3. Add the roasted garlic, thinly sliced sundried tomatoes, thinly sliced cilantro, then the cous cous when it is ready.

This dish is even better when it is topped with pan - seared Sea Scallops!


  1. Wow, not only does the cous cous look amazing, I am totally drooling over your Staub pan.

  2. Thanks Cheryl! It's actually a Staub mini - cocotte. Not as pricey as the bigger pieces. My daughter loves for me to serve her pasta in it, cover with the lid, and Voila! Fun eating for kids...