Pearl Couscous with Chickpeas, Carrots, Golden Raisins & Warm Spices

INGREDIENTS YOU’LL NEED

This pearl couscous recipe uses simple, flavorful ingredients that come together beautifully. Here’s what you’ll need:

• Pearl couscous – Look for it in the pasta or grain aisle. It’s also sometimes labeled as “giant couscous.”
• Vegetable or chicken broth – Using broth instead of water adds so much more flavor to the couscous as it cooks.
• Olive oil – For sautéing the aromatics and adding richness.
• Shallot or red onion – Finely sliced for a sweet, mellow flavor base.
• Carrots – Diced to match the size of the chickpeas and couscous for uniform bites.
• Garlic cloves – Minced for aromatic depth.
• Chickpeas – Canned and drained work perfectly. They add protein and make this dish more substantial.
• Golden raisins – These add natural sweetness and a chewy texture. You can substitute regular raisins if needed.
• Ground cinnamon, cumin, sweet or smoked paprika, and cayenne pepper (optional) – This blend of warm spices is what makes this dish so special. The cinnamon adds warmth, cumin brings earthiness, paprika adds color and mild sweetness, and cayenne gives a subtle kick if you want it.
• Lemon zest and juice – Brightens all the flavors and adds a fresh, citrusy note.
• Fresh parsley or cilantro – Chopped and stirred in at the end for a pop of freshness.
• Toasted pine nuts – For garnish and a delightful crunch.

Ingredient Notes & Substitutions:

• Pearl couscous: Look for it in the pasta or grain aisle, sometimes labeled as “giant couscous.” Regular couscous won’t work for this recipe as it has a completely different texture and cooking method.
• Broth: Vegetable or chicken broth both work perfectly. Low-sodium broth gives you more control over the salt level.
• Shallot vs. red onion: Either works! Shallots are milder and slightly sweeter, but red onion is a great substitute.
• Golden raisins: Regular raisins work just fine if that’s what you have on hand.
• Spice blend: Don’t have all the individual spices? Use a pre-made blend like ras el hanout or baharat (about 1-2 teaspoons) for a similar warm, aromatic flavor.

SERVING SUGGESTIONS

This pearl couscous is incredibly versatile and pairs beautifully with so many dishes. Here are my favorite ways to serve it:

• As part of a Moroccan or Mediterranean feast: Serve it alongside a rich fish tagine, lamb tagine, or simply grilled fish for an authentic, flavorful meal.
• With grilled proteins: This couscous is the perfect companion to grilled chicken, lamb chops, or even grilled vegetables for a complete dinner.
• As a standalone dish: The chickpeas make this substantial enough to enjoy on its own as a light vegetarian lunch or dinner.
• Temperature options: Serve it warm right off the stove, or at room temperature for meal prep or picnics. Both ways are delicious!

RECIPE VARIATIONS

• Make it a main dish: Add grilled chicken, seared lamb, or roasted shrimp on top to turn this side into a complete meal.
• Boost the vegetables: Toss in diced zucchini, bell peppers, or roasted butternut squash cubes when you add the carrots.
• Different dried fruits: Try chopped dried apricots, cranberries, or dates instead of raisins for a different flavor profile.
• Extra crunch: Top with toasted slivered almonds, chopped pistachios, or walnuts instead of (or in addition to) pine nuts.
• Spice it up: Add more cayenne pepper or a pinch of harissa paste for extra heat.
• Fresh herb mix: Use a combination of parsley, cilantro, and fresh mint for even more brightness.