on May 4, 2011 by

Introducing Pearl Couscous + Giveaway

Bob’s Red Mill is proud to introduce pearl couscous, also known as Israeli couscous, to our line of entrée items. Pearl couscous is made from toasted wheat flour that has been rolled into small pearls. This type of couscous is much larger than Moroccan couscous and is similar in taste and texture to pasta. Contrary to popular belief, couscous is considered to be pasta not grain.

Our new pearl couscous comes in three varieties—natural (unflavored), whole wheat and tricolor. The tricolor is made using spinach powder and tomato powder to produce lovely green and red hues that are mixed with the natural pearl couscous. The color is really the only difference between the tricolor and the natural. There is no flavor or nutritional difference. Whole wheat has the nutty, full-bodied flavor you expect from whole wheat pasta. All three cook in less than 20 minutes and make a great addition to soups, salads and pilafs.

There are so many wonderful ways to dress up these special pastas! You can add a simple pesto or marinara sauce for a quick dish or take a culinary adventure and use a recipe with Indian or Middle Eastern flavors. We have a few recipes on our website, but a quick search on the internet delivers myriad ways to use this simple ingredient. If you have a favorite recipe, we’d love if you would share it with us. Simply visit our site and select “Contact Us”  to submit your recipe.

Now for the juicy bit! I’d like to give 5 lucky winners a package of Whole Wheat Pearl Couscous and a package of Tricolor Pearl Couscous.

How to win:

All you need to do to enter is post a link to a recipe using pearl (Israeli) couscous that appeals to you in the comment section and tell us what makes it sounds delicious. For example (and you can’t use this one!):

Here is a link to a recipe using pearl couscous to make a pesto salad. This sounds good to me because I LOVE pesto and it looks quick and easy.

I will select five winners randomly from all those who comment by midnight on 05/06/11. Winners will be announced by 05/12/11.


christine mcdonough says:

This looks so incredibly yummy….I think I would just mix it all in together, instead of topping the couscous with the stew.

Gracie Behre says:
This looks pretty yummy, and just in time for summer! FB did not want to work.

Donna says:

For me the idea of couscous, cheese and asparagus is a recipe I can’t wait to try:

Donna says:

This one sounds intriguing. I don’t usually cook with cashews so that makes it even more compelling:

Katie R says:

This recipe looks great for breakfast. I like it because it sounds sweet, hearty, and easy to prepare.

Karen says:

I’ve been wanting to try this but will be leaving out the parsley, just not a fan 😛

Jenni says:

I LOVE pearled couscous with lemon juice, so this recipe sounds too yum!

I hope you’ll consider making organic pearled couscous, there currently isn’t any organic pearled couscous on grocery store shelves. I would LOVE IT!

Kirsten says:

I’ve recently discovered pearl cous cous and also really enjoy it even more than Moroccan now.

Here’s a great recipe with spring veggies I’d love to try.

I agree with Jenni that I’d even be more inclined to purchase organic pearled couscous if offered.

Sara P. says:

I have been wanting to try this Ten Minute Couscous Soup Recipe from my favorite recipe source 101 Cookbooks:
I bet the sun-dried tomatoes and goat cheese really enhance the flavors of the soup!
It looks like the perfect home late from work, gotta make something quick recipe. Also, I bet the leftovers would be great for lunch the next day.

Libby M says:

I have a wheat beery salad from our local food co-op that isn’t online, but I would love to try it with couscous. It has cilantro, pistachios, honey, olive oil, and coja cheese all mixed together. Sounds a little crazy, but it’s great!

[…] coated the tilapia filets with the rub, then started some Israeli couscous. The way I make Israeli couscous is to first lightly sauté an onion in some olive oil, then add […]

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