Israeli Couscous with Mushrooms & Ontario Spinach

Israeli couscous, often referred to as pearl pasta because of its small round shape and chewy texture, is not couscous at all, but a small round pasta made of hard-wheat flour. Originally developed at Israel’s Prime Minister Ben-Gurion’s request to the Osem Food Company to create a rice-substitute, Israeli couscous is often referred to as 'Ben-Gurion’s rice,' or Ptitim.

Although Israeli couscous and the familiar yellow semolina-based African couscous are both miniature wheat pastas, the similarities end there. The original African couscous is made by rubbing durum semolina and water into small course granules about the size of bread crumbs. Because they're so small and tender, they require only a few minutes of steeping in hot water or broth, or if you're in Morocco, steamed in a special pot — a couscousiere.

Israeli couscous is extruded pasta made from bulgur, which is toasted rather than dried, which gives it a unique, chewy, nutty flavor. Each pearl is a few millimeters in size, and takes just a few minutes to cook, thanks to its small size. With its al-dente texture and buttery flavour, Israeli couscous is perfect as a base for savoury summer salads, much like Italian orzo. Fast and easy to prepare, Israeli couscous is a delicious alternative to rice, pasta or potatoes, and can be used in many different types of dishes, both hot and cold. They also retain their shape and texture even when reheated, and unlike traditional North African couscous, doesn't clump together once it's cooked. 

This savoury couscous was prepared with sautéed onions, fresh garlic, sliced cremini mushrooms, and local Ontario spinach, which were combined with the cooked couscous for a lovely side dish with subtle earthy flavours, perfect served with grilled fish, chicken or pork. 

Israeli Couscous with Mushrooms & Ontario Spinach
Serves 4
Recipe courtesy of 'The Fitchen'

Vegetable Sauté:
2 tbsp olive oil
1 cup yellow onion, sliced
2 garlic cloves, minced
1 1/2 cups cremini mushrooms
6 cups spinach
1/2 tsp sea salt
1/2 tsp white or black pepper
1/4 cup vegetable broth

Couscous:
1 tbsp olive oil
1 cup Israeli couscous
2 cups water


In a large pot, bring 2 tablespoons of oil to medium heat. Add the onion and sauté for 3-5 minutes, until they are softened and translucent. Add the garlic and sauté for 2 minutes. Add the mushrooms and sauté for 5 minutes. Add the spinach, salt and pepper, and broth and stir to combine, then cover and cook until the spinach has wilted, about 5 minutes. Remove from heat and set aside.

In a medium pot, bring 2 tablespoons of oil to medium heat. Pour in the couscous and stir to coat with the oil. Cook for 2 minutes, until the couscous starts to smell toasted. Pour in 2 cups of water and bring to a boil. Once boiling, decrease the heat to a simmer and cover. Cook for 10 minutes, or until al dente, stirring occasionally. Drain off excess liquid if necessary. Combine the couscous with the spinach and mushroom mixture and stir to combine. Serve with grilled fish, chicken or pork.