True story.

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I have seven full bags of this whole wheat pearled couscous stuff in my cabinet. SEVEN. Consider this your warning. This is only recipe number TWO – which means I’ve used a whopping two cups of it…total. There are three cups in each bag, so…you do the math.

Alright, I did the math. I have twenty-one cups left.

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Twenty-one cups of delicious chewy rice-pasta-like little beads to makeover and transform into twenty-one delicious dishes. I swear I won’t subject you to all of them…maybe just eighteen.

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If you want to keep track (oh come on, I know you do), here is number one.

And here is number two…

Spanish Pearled Couscous

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serves 2

  • 1 c whole wheat pearled couscous
  • 1 ¼ c chicken or vegetable broth
  • ½ onion, sliced
  • 1 C sweet peppers, chopped
  • 2 cloves garlic
  • 2 T olive oil
  • ¼ C your favorite salsa (this is our favorite)

Bring the broth to a boil, add the couscous, stir, lower heat, and simmer for 12-15 minutes or until water is absorbed.

Meanwhile, heat the olive oil in a pan over medium high heat. Add the onions and the peppers and sauté until soft. Then add the garlic, the cooked couscous, and your favorite salsa.

Cook over medium heat for 2-3 minutes stirring constantly (the couscous sticks to the bottom of the pan really easily).

Serve hot and enjoy!

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