Toasted Israeli Couscous with Olives and Golden Raisins

By Marge Perry & David Bonom
Toasted Israeli couscous, which is sometimes referred to as “pearly couscous”, has a slightly nuttier flavor and chewier texture than either couscous or pasta, thanks to its shape. It works equally well served warm or in at room temperature.
  • Course: Side Dish


  • Chopped fresh parsley
  • Extra Virgin Olive Oil
  • garlic cloves
  • Golden Raisins
  • ground black pepper
  • onion
  • pimento stuffed green olives
  • Salt


  1. Heat the oil in a 2-quart saucepan over medium-high heat. Add the onion and cook until slightly softened, 3-4 minutes. Add the couscous and cook until lightly browned, about 3-4 minutes. Stir in the garlic and raisins and cook, stirring often, until raisins soften slightly, 2 minutes. Add 1 1/3 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and stir in the olives, parsley, salt and pepper.