Pearl Couscous with Tomato Sauce Recipe

Pearl Couscous with Tomato Sauce is made with tender, pearl-sized pasta pearls, sweet sautéed red onions, aromatic garlic, and a vibrant rosemary-infused tomato sauce. The result is a hearty, comforting side dish or light main course that offers a delightful chewy texture in every bite. It is the ultimate quick vegetarian supper for a busy weeknight and makes a perfect accompaniment to grilled meats or fish.

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Pearl Couscous with Tomato Sauce Ingredients

• 1 1/2 cups Pearl Couscous: Also known as Israeli couscous. These large toasted pearls provide a satisfying, pasta-like chew.
• 1 small Red Onion: Diced. Adds a mild sweetness and color to the base.
• 3 cloves Garlic: Chopped. Essential for the savory depth of the sauce.
• 1 teaspoon Fresh Rosemary: Chopped. The piney aroma pairs perfectly with tomatoes.
• Olive Oil: For sautéing.
• 1 cup Strained Tomatoes: (Passata). This creates a smooth, velvety sauce without chunks.
• 1/4 cup Water: To loosen the sauce for simmering.
• 1/2 teaspoon Kosher Salt: Plus freshly ground black pepper to taste.
• 1 tablespoon Fresh Parsley: Chopped, plus extra for garnish.

How To Make Pearl Couscous with Tomato Sauce

1. Boil the couscous: Bring a large pot of salted water to a boil. Add the pearl couscous and cook for 4 to 5 minutes. It should be tender but still retain a slight “al dente” bite. Drain thoroughly in a fine-mesh colander.
2. Sauté the aromatics: While the couscous cooks, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the diced red onion, chopped garlic, and rosemary. Cook for about 4 minutes until the onions are softened and the garlic is fragrant.
3. Simmer the sauce: Pour in the strained tomatoes and the water. Stir in the kosher salt. Reduce the heat and let the mixture simmer gently for 5 minutes. This allows the sauce to thicken and the rosemary flavor to infuse the tomatoes.
4. Combine the dish: Add the drained couscous and the chopped parsley to the skillet. Stir well to coat every pearl in the red sauce. Season generously with salt and pepper to taste. Top with extra parsley before serving.

Recipe Tips

• Watch the Couscous: Pearl couscous cooks much faster than dried pasta but slower than fine couscous. Test it at the 4-minute mark; if overcooked, it can become gummy and lose its distinct shape.
• Use Strained Tomatoes: Using strained tomatoes (or tomato purée/passata) instead of crushed or diced tomatoes ensures the sauce clings smoothly to the round pearls rather than sliding off.
• Toast the Garlic: Be careful not to burn the garlic during the sauté step. If it turns dark brown, it will taste bitter. Cook it just until it smells aromatic.
• Finish with Herbs: Adding the fresh parsley right at the end keeps its color bright and its flavor fresh, providing a grassy contrast to the rich cooked tomato.

What To Serve With Pearl Couscous?

This versatile dish works as both a main and a side. It pairs beautifully with grilled lamb chops or roasted chicken, as the rosemary in the sauce complements the meat. For a lighter meal, serve it alongside pan-seared white fish or top it with crumbled feta cheese and roasted chickpeas for a complete vegetarian bowl.

How To Store Leftovers Pearl Couscous?

• Refrigerate: Allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.
• Reheat: Reheat in a microwave or on the stove with a splash of water, as the couscous will absorb moisture as it sits.

Pearl Couscous Nutrition Facts

• Calories: ~280 kcal
• Fat: 6g
• Carbohydrates: 48g
• Protein: 8g
• Nutrition information is estimated per serving based on 4 servings.

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