Have you heard pearl couscous? Have you eat it before?
Also calls Ptitim in Hebrew, other calls Israeli couscous. In some countries calls mograbieh/ moghrabieh or giant couscous or fregola. It's small balls of toasted semolina flour. Not technically a grain, but more like pasta.
Beside bread, couscous is a staple dish in Mediterranean area. Beside pearl couscous there is also Moroccan couscous which has smaller grain than pearl couscous. Both have high nutrition and low fat.
As an Asian this dish is part of my cuisine adventures. Mostly it took me several times to taste one food for make me like that food, but for this pearl couscous I instantly like it at 1st plate.
The unique chewy texture of this dish make me think of other yummy variation I could create from it. Last time I made couscous salad but I didn't satisfied with the taste.. So maybe I should start with simple dish first like this simple couscous pilaf.
And for make more special on our dinner table, I serve this pearl couscous pilaf with roasted smoke paprika which already became my family favorite.
For making Salad dressing I simply mix some freshly lemon juice with olive oil, seasoned with salt and fresh ground black pepper. Keep in a small jar until ready to use.
And for making smoked paprika roasted chicken, you should marinate chicken and all other ingredients at least 2 hours before-- mostly I prepare a night before so I have best smoke paprika flavor seeped to my chicken perfectly in next day.
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