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How to cook Israeli pearl couscous in a Mediterranean style

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Ever look in the frig or your pantry and think to yourself, “there’s nothing to eat,” even though the shelves are full of food? Next time you’re looking for something different to eat, look at the recipes on the food packaging and prepare it with whatever you have in the house.

For example if the recipe calls for spinach you could probably use the kale that you already have. If the recipe asks for fresh basil, try a small amount of dry basil, just remember it’s much stronger when it’s dried so don’t use the same amount called for on the recipe for fresh ingredients.

Here’s a recipe for Israeli aka Pearl Couscous that is adapted from the Osem Mediterranean style recipe on the package.


  • 1 cup Israeli (Pearl) Couscous
  • 2 tablespoons olive oil
  • ½ cup chopped onions
  • ½ cup green or red bell peppers
  • ½ cup chopped kale
  • ½ cup diced fresh tomatoes, remove seeds
  • 1 tbls minced garlic
  • 2 cups vegetable or chicken broth
  • ¼ cup sliced olives or olive tapenade mix
  • ¼ cup chopped fresh basil or 1 tsp dry basil


Heat the olive oil in a medium size pot, add chopped onions, peppers and kale. Saute for 2 minutes or until onions and kale soften, then add tomatoes and sauté for another 1-2 minutes.

Add the couscous, sauté for one minute in the vegetables, and stir in garlic, add hot broth (place in microwave for two minutes to heat broth).

Cover pot and reduce heat to simmer for 15-20 minutes, stir occasionally.

When the broth is reduced and mixture is thickened, add olives and garnish with fresh basil. If you are using dry basil, add the basil in a few minutes before the couscous is finished cooking so that the dry basil absorbs some of the liquid and is cooked with the couscous. Enjoy!

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