Recipes on April 5, 2012 by

Lemony Whole Wheat Pearl Couscous with Broccoli and Salmon

For April, we’re celebrating Whole Wheat Pearl Couscous. If you’ve not tried pearl couscous, also known as Israeli couscous, you’ll find it to be more pasta-like than its Moroccan relative. Couscous is simply a pasta made from wheat flour. Typically couscous is made from durum wheat in the United States, but it can also be made from semolina or regular hard red spring wheat flour.  You can read more about how couscous is traditionally made here. The main difference between Israeli couscous and Moroccan couscous is the size. Israeli couscous has much larger pearls closer to the size of tapioca pearls and the wheat flour is often toasted. Moroccan couscous is very small, closer to poppy seeds and is usually not made with toasted flour. Both are delicious, but for April, we’re focusing on our pearl couscous made with whole wheat flour. If you can’t eat couscous because you follow a gluten free diet or are sensitive to wheat, many of these recipes could be adapted to use quinoa or millet. They’ll be a little different, but the textures will be similar.

Today’s recipe comes from our good friend Janel of Eat Well with Janel, to kick off our month-long couscous celebration.  Janel is a Boston-based registered dietitian who loves helping people reach their nutrition goals, one bite at a time. Janel shares her culinary adventures in her blog Eat Well with Janel, Facebook fan page, and loves to tweet @DietitianJanel.

Lemony Whole Wheat Pearl Couscous with Broccoli and Salmon

Time: 30 minutes

Serves 5 (as an entrée dish)


  • 1 ½ cups Whole Wheat Pearl Couscous
  • 1-12 oz bag Broccoli Florets
  • 1- 6 oz can Salmon, skinless, boneless, no salt added
  • 3 Tbsp Capers, drained
  • 2 Tbsp Olive Oil
  • Juice from 2 Lemons
  • Salt and pepper to taste

Cook couscous according to package directions. Meanwhile, steam broccoli florets in the microwave by placing them in a microwave safe bowl with two tablespoons of water. Loosely cover with a lid. Cook on high for three minutes.

When couscous is cooked, drain broccoli and add to the couscous. Add olive oil, lemon juice, capers, flaked salmon, and salt and pepper to taste. Mix to combine. Enjoy hot or at room temperature.


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