While names may be confusing, if you have never tried ‘pearl couscous’, you should. Because of its size and shape, Israeli couscous is sometimes marketed as pearl couscous. Yet in Israel, it goes by neither of these names … its called ‘ptitim’ which roughly translates to ‘little crumbles’. To make it even a bit more confusing … although it is called couscous, technically its not but more like a pasta.
Unlike the finely grained North African couscous made of semolina, Israeli couscous has larger granules, resembling tiny pearls. They are made from a paste of moistened, finely ground, hard wheat flour which is forced through a machine to make round pellets and then toasted dry in ovens. The toasting process seals in the starch to prevent the ‘pearls‘ from falling apart when later cooked in liquid. It also gives the pasta a bit of a nutty taste.
Whatever name you prefer, it is a tasty alternative to rice or pasta. Not only will it serve as a base for vegetable and herb packed salads, it can be stirred with stock to make creamy risottos or use it as a replacement for tapioca or rice in dessert puddings. Its even good just as a side dish tossed with oil or butter, lemon and fresh herbs.
I was able to buy just a small amount at the bulk store so I could make this pudding. The poached fruit makes such a nice topping for it as well.
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- 2 tsp coconut oil
- 1/8 tsp cardamom, ground
- 1 1/3 cup pearl couscous
- 2- 400 ml (each) coconut milk, full fat
- 6 Tbsp sugar
- pinch of salt
- 1 1/2 tsp pure vanilla extract
Ingredients
Pudding
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- In a saucepan, combine coconut oil with cardamom spice over medium-low heat. Add couscous & toast, stirring occasionally, just until the couscous has turned a light golden brown.
- Add coconut milk, making sure to get all the fat from the can, along with the sugar & salt. The pan should be hot enough that the coconut milk will bubble up & fizz a little then add vanilla.
- Bring mixture to a simmer then turn the heat down to low & cook for 5 minutes, stirring frequently. After 5 minutes turn off the heat, cover & allow to sit for 5 minutes then remove the lid & stir. Pudding thickens as it cools.
- In a large saucepan, place water & sugar over high heat & stir until sugar dissolves. Reduce heat to low & add strawberries & rhubarb. Simmer for 10 minutes or until fruits are softened but still retain their shape. Cool.
- Serve pudding at room temperature otherwise it becomes a solid mass when cold. If it's too thick you can stir in a bit more coconut milk to help thin it out, adding a tablespoon or so at a time until you have the desired consistency. Divide pudding between serving dishes & top with poached fruit to serve.
