The naturallyorganic product of the month: pearled couscous (+ a salad and green parsley dressing recipe)
Naturallyorganic, Avril Supermarché Santé’s home brand, offers exclusive products of superior quality. Avril’s founders carefully select each item during their numerous trips abroad, where they set out to discover local, responsible and eco-friendly producers. This month’s selection: organic pearled couscous.
Why “pearled” couscous?
We differentiate pearled couscous, also called “Israeli couscous” and “Ptitim”, from regular couscous by its size (it is twice as big), by its texture (it is softer) and by how it is made (it is roasted rather than dried). Roasting the couscous seals in the starch and allows it to retain its shape during cooking. The roasting process also gives it a very pleasant, slightly nutty flavour.
The naturallyorganic pearled couscous is a Canadian product made in Quebec. It is made from organic wheat flour and contains fibre, carbohydrates and protein, as well as iron, magnesium, potassium and a vitamin B complex. In addition to being very sustaining because of its carbohydrate and protein content, it provides long-lasting energy thanks to the slow sugars contained in wheat starch.
Easy to cook
Pearled couscous can be cooked in two ways: in a frying pan (using 1 cup of couscous for 1 ½ cup of water or broth) or in a saucepan just like pasta (boil it for about eight minutes before draining).
The history of pearled couscous
Pearled couscous came about in the 1950s following World War II, which led to a mass migration of Jews from Eastern Europe to Israel. To ensure that the growing population in the land of Israel did not run out of food, the Ptitim (which was originally shaped like orzo) was created to replace rice, which at the time very rare. It was not until rice was available again that the Ptitim was given the round shape that it has today.
Pearled couscous salad recipe
- 4 cups of raw pearled couscous
- ½ cup celery
- ¼ cup green apples
- ½ cup of fennel bulb
- 1 cup parsley
- 1 tsp. lemon zest
Green parsley dressing
- 1 garlic clove, crushed
- ¼ cup green onions
- 1 cup parsley, with the stems
- 1 tbsp. Dijon mustard
- ½ cup of lemon juice
- 1 tsp. salt
- ½ tsp. pepper
- 1 cup sunflower oil
- ½ cup of olive oil
1. In a large saucepan, bring 4 liters of salted water to a boil. Boil the pearled couscous until tender (about 8 minutes). Drain for a few minutes and let cool.
2. Finely slice the celery, apples and fennel. Make sure to remove the heart from the fennel bulb; you can also use some of the green stems.
3. Finely chop the parsley, keeping the stems.
4. Add ingredients in a large bowl, add the dressing and mix well.
5. Adjust seasoning as needed.
Green parsley dressing
1. Roughly chop garlic, green onions and parsley.
2. Combine all ingredients except olive and sunflower oil in a blender and mix well.
3. Slowly add the olive and sunflower oil to emulsify.
(Thanks to food consultant Amélie Gaboriault for collaborating to this article.)