Pearl couscous is a pasta variety that is made from semolina, and its taste is similar to that of pasta pearls. If you saute it with some oil before boiling, it will turn into a sweet, nutty flavor that perfectly pairs with braises, stews, and roasted or grilled vegetables. The preparation of pearl couscous is quite a simple process, but it needs a lot of caution to ensure it doesn’t stick together.
Did you know that couscous is way healthier than rice? Considering the calorie content, couscous takes the lead in its health benefits. For instance, a cup of brown rice comes with calories worth 216, while that of prepared couscous contains only 176 calories. Additionally, couscous has 2 grams of fiber in every cup, including 6 grams of protein. However, it lacks several nutrients typically found in whole grains, such as brown rice. You can check out more about the recipes for this meal at https://riceselect.com/product/riceselect-pearl-couscous. This article discusses the tips for ensuring that your pearl couscous does not stick.
Toast with olive Oil
One of the most recommended ways to ensure your pearl couscous rice does not stick is toasting them with olive oil before adding water. In addition to making the couscous not sticky, it will also intensify its taste. Use plenty of water to cook and drain the water with a colander. If you add it to salads, you will rinse it with water. The downside of rinsing is that you will lose the starchy flavor. However, the salad’s flavor will make up for the lost starchy flavor. After that, mix using a tablespoon of olive oil which will help to coat the pearl’s surface and prevent them from sticking.
How to use water
Always make sure you never use plain water for cooking your couscous. You can create infused water by adding crushed ginger and garlic, toasted star anise pods, and half an onion. Aromatics and large spices will let you easily fish them out of the grain after cooking. If you all the weekend with you, you can make delicious fluffy couscous by using the traditional steaming method. Place a sieve full of dampened grains on 2 inches of seasoned water. Bring to a simmer, cover, then steam it for about 15 minutes before you serve.
Do not over-season
Your cooked couscous should not bear a wet texture. In that case, never drench it with a viscous vinaigrette. You also need to take a considerable amount of time to cook them properly. That will make a dish bearing subtle flavors, the ones that are toasted, spiced, nutty, and sweet. You don’t want to spoil that by masking them under a lot of sauce. Another trick is using melted butter, a restrained extra virgin olive oil drizzle, Salt and pepper, and fresh herbs.
You must learn the skill of fluffing because a vigorous fluff will leave you a patchy clump. Always take a few extra minutes to do it right. Place a rimmed baking sheet and a clean kitchen towel on a flat surface, and on top of it, pour cooked couscous. With your fingers, gently break the grains up. You can mist pasta with a spray water bottle to help break them. Your final product should be that each grain should possess a distinct texture, such as caviar upon chewing.
To fluff the couscous, always use a fork. If you use a spoon for stirring, the end product could go clumpy. Giant couscous should never be fluffy, but if you prefer the balls separate, you could boil them like pasta as you toss them in oil or butter to prevent them from sticking.
Additionally, you will need to consider proper storage for the couscous. It is prudent to keep the couscous dry and in a cool and dry place, such as in a pantry cupboard. Always ensure it is tightly sealed after the packet is opened. After you cook the couscous, ensure you always store the leftovers in an airtight container or the fridge.
Season the liquid with Salt
Typically, you always saltwater when boiling spaghetti, and in making rice, you season the pot. Similarly, it would be best if you salted the cooking liquid before adding it to your couscous. The grains will always take in or absorb the liquid alongside everything it contains. However, you will need to taste as you occasionally adjust the seasoning as soon as it is cooked.
Note that brown rice has a high liquid absorption at a different rate than white rice. Therefore, brown rice will not perform well as a recipe for uncooked rice. However, brown rice will perfectly work in rice pudding recipes, starting with cooked rice. You should also remember to reduce the amount of sugar to taste or replace it with a different or alternative sweetener. You could replace the sugar with a granulated sweetener instead of a liquid sweetener. A liquid sweetener will lead to the thinning out of the pudding. You can also use some non-dairy milk for rice simmering. Remember, the heavy cream largely contributes to the pudding thickening. A non-dairy “cream” will function similarly because it could have some thickeners. Pearl or Israeli couscous is bigger and more sumptuous than the regular couscous with rounder shapes that look like pearls.