Toasted Israeli Couscous with Olives and Golden Raisins

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.

Servings: 4-6


  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 cup pearl or Israeli couscous
  • 3 garlic cloves, minced
  • 1/2 cup golden raisins
  • 1/3 cup pimento stuffed green olives, halved
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper


  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.