Couscous can be used as a side dish, as part of a salad, added to a soup, or as a component of an entrée when combined with other hearty ingredients. Because of its ‘blank slate’ flavor profile, it is the ideal base for a wide range of seasonings, from sweet to spicy, as well as ingredients, pairing well with anything from cranberries to lemon.
Israeli or pearl couscous, is larger than traditional couscous and shaped like little pearls of pasta. As the name suggests, its origins are from Israel. When the country’s first prime minister requested a wheat-based substitute to rice, this Israeli couscous was created. It’s a very versatile ingredient that can be either boiled like pasta or toasted in a skillet pan, and it works well in both savory and sweet applications. Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture.
Over the years, Brion & I have really grown to like Israel couscous. I have tried it in numerous ways both sweet & savory. Today I’m pairing it with some roasted tenderloin which should be real good.
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- 454 gm pork tenderloin
- olive oil
- lemon pepper seasoning OR garlic & herb seasoning
- 1 1/4 cups water
- 200 gm (about 1 1/3 cup) pearl couscous
- 1/2 cup dried cranberries
- 2 Tbsp parsley, chopped
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 1/2 tsp veg salt or to taste
Ingredients
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- Preheat oven to 375 F.
- Brush tenderloin with olive oil & seasoning. Place tenderloin in a 9 x 13 pan lined with foil. Roast for about 35 - 40 minutes or until just a FAINT pink color in center remains.
- Bring water to a boil in a small saucepan. Add couscous & simmer on low for 8 minutes. (Your couscous should be firm, not mushy). Remove pan from heat & add remaining ingredients, mixing well.
- Place couscous in a serving dish, cover to keep warm. Allow tenderloin to rest 10 minutes then slice & place on serving dish.