Pearl Couscous Stirfry

Have you ever heard of Pearl Couscous? I hadn’t up until a few weeks ago. I saw a coworker eating it at the kitchen table at work. I asked, “What kind of grain is that?” “Pearl couscous”, he said. “Would you like to try some?” And try some I did. And then just another spoonful more. Such a yummy, nutty flavor to it!

I liked it so much that I made a point to find some when I went to the grocery store later that week.

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Searching the Web and Pinterest, I easily found a bunch of recipes. Tonight, I was inspired by a post from Your Food Life.

Pearl Couscous Stirfry
Serves 2 to 3

Ingredients
1 cup vegetable broth
1/4 cup filtered water
2/3 cup Pearl Couscous
1 tomato
1/2 white onion
6 mushrooms
Shredded cabbage
1/2 green bell pepper
1/2 orange bell pepper
1/2 lb ground beef
1 egg
Salt
Pepper
Garlic salt
Parsley
Butter
Olive oil

1. Boil the vegetable broth and water, then add the Pearl Couscous. Reduce heat to a simmer and cover. Let it cook for about 20 minutes. Mix in a 1/2 tbsp or less of butter once the liquid is almost vaporated.
2. Brown the ground beef on a separate pan, then set aside.

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3. Peel the tomato and chop it in the half. Then peel the onion and chop it in half. Blend both ingredients together into a puree.

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4. Mix the puree with the ground beef and cook with a drizzle of olive oil for about 3 minutes.

5. Chop remaining veggies and add them to the pan.

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6. Once the veggies are almost done, break the egg into a bowl and whisk. Then make a space on the pan and slowly pour in the egg. Wait a minute or two, then mix it in with the rest of the ingredients.

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7. Season the beef-veggie stirfry then serve with your delicious Pearl Couscous.

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This was a big hit. So glad I made it. 🙂