- Prep Time: 5 min.
- Cook Time: 16 min.
- Yield: 4 servings
Toasted pearl (Israeli) couscous is a large, spherical pasta that is suitable as a side dish for a multitude of main course proteins.
Rather than the tiny-grained Moroccan couscous, which may be served cold for a delightful Mediterranean salad, pearl couscous is really just for hot dishes.
When served alone, this creamed-corn couscous is a favorite among my one-vessel dishes. I pair this sweet couscous with super-savory Duck-Fat Seared Tequila and Lime Shrimp and Scallops for an amazing burst of complementary flavors.
Myzithra (mee-ZEE-thra) is a Greek, sheep’s-milk, semi-hard cheese that is native to Crete. It has an airy, light, solid texture that melts wonderfully.
Rarely on the island of Crete will you find spaghetti served without the option of shaved Myzithra, garlic butter, or olive oil.
I think that there is a casual Italian restaurant chain (started out of Toronto) that has a menu featuring spaghetti with myzithra and brown butter.
Ingredients
- 3 tablespoons of butter
- 1/2 shallot, minced
- 1 cup pearl (Israeli) couscous
- 1 1/4 cup chicken stock
- 1/4 cup cream-style corn
- 3 ounces Myzithra cheese, grated
- sea salt and black pepper to taste.
- 2 scallions, chopped, including green ends
- 6 leaves of fresh basil, torn
Instructions
- In a small saucepan, melt the butter over medium heat, add the shallot, stir, and cook until softened but not caramelized.
- Add the chicken stock. Bring to a boil. Reduce the heat to a high simmer, add the couscous, stir, cover,and simmer for 8–10 minutes.
- Turn off the heat and add scallions, basil, and myzithra. Stir. Let it sit for 4 minutes.
This couscous side dish is excellent with duck-fat seared shrimp and scallops, beef short ribs, braised lamb shank, or an alternative for whenever you may think about serving Macaroni & Cheese.
