Pearl Israeli Couscous with Garam Masala and Pine Nuts
Elevate your side dish game with the bold and fragrant Pearl Israeli Couscous with Garam Masala and Pine Nuts. This recipe pairs nutty, toasted pearl couscous with the warm, aromatic notes of garam masala for a unique twist on traditional couscous dishes. A medley of flavors emerges as sautéed shallots and garlic combine with a hint of lemon juice, while toasted pine nuts add irresistible crunch. Fresh parsley brings a burst of color and freshness, making this dish as visually appealing as it is delicious. Perfect as a vegetarian main course or a hearty side, this quick recipe comes together in under 30 minutes, delivering layers of texture and globally inspired flavors with minimal effort. Ideal for any occasion, it’s a must-try for fans of vibrant, spiced cuisine!
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Recipe Information
Ingredients
- 1 cup Israeli (pearl) couscous
- 1.5 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 3 tablespoons Pine nuts
- 1 medium Shallot (finely diced)
- 2 cloves Garlic (minced)
- 1.5 teaspoons Garam masala
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
Instructions
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the Israeli couscous to the pan and toast it, stirring frequently, for 3-4 minutes until it turns golden brown.
Carefully pour in the water or vegetable broth and bring it to a boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes until the couscous is tender and the liquid is fully absorbed. Remove from heat and set aside.
In a small skillet, toast the pine nuts over medium heat, stirring constantly for 2-3 minutes, until they are golden and fragrant. Remove from the pan and set aside.
In the same large saucepan used for the couscous, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced shallot and sauté for 2-3 minutes until soft and translucent. Add the minced garlic and garam masala, and cook for another 30 seconds, stirring frequently to release the spices’ aroma.
Add the cooked couscous back into the pan with the shallots and spices. Stir to combine and evenly coat the couscous with the seasoning.
Season the couscous with salt, black pepper, and a squeeze of fresh lemon juice. Mix well.
Gently fold in the toasted pine nuts and chopped parsley.
Serve warm as a flavorful side dish or light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 7.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
