Bacon, Mushroom and Baby Spinach Pearl Couscous and Orange and Pistachio Cinnamon Pearl Couscous

November 15th, 2009

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I was intrigued when I first saw pearl couscous and surprised by the lovely pearl shapes it formed. I was sent a packet of Blu’s pearl couscous soon after, and spent a bit of time looking for recipes that I thought would show off it’s shape.

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First of all, I wanted to make a pretty dessert. Although finding good desserts or sweet dishes with couscous was a bit difficult, but after a bit of research I came up with a recipe that would hopefully work.

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The second recipe I chose was a quick mushroom, bacon and spinach pearl couscous and sounded perfect for a lazy Friday night. (It’s funny how my second recipe was really our first dish… but as you probably already know – I always think about dessert first).

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Although I loved the look of my dessert using the pearl couscous, it didn’t really work… the flavours and textures just didn’t work terribly well (so I won’t be supplying the recipe). I really did enjoy the savoury meal, the textures were quite interesting and the couscous itself was very filling. I would recommend using this pearl couscous for savoury foods, I would like to try and make a nice slow cooked lamb with a tomato and red wine flavoursome thick sauce on top of the couscous. It would look great and match perfectly.

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Bacon, Mushroom and Baby Spinach Pearl Couscous

Serves: 2-3

1 tablespoon olive oil
1/2 onion, chopped finely
4 slices of bacon, chopped
12 mushrooms, sliced
2/3 cup Pearl Couscous
1 cup hot chicken or vegetable stock
a few handfuls of baby spinach leaves (I didn’t have as much on hand as I wanted)
4 tablespoons parmesan cheese, grated
salt and pepper to serve

Heat olive oil in a saucepan over medium/high heat. Add the onion and cook for 10 minutes until caramelising and becoming translucent.

Add the bacon and cook for 3-5 minutes, until the bacon has started to brown. Add the mushrooms and cook for 2 minutes. Add the couscous, stir well and then add the hot stock. Bring to the simmer, cover and cook for 10 minutes or until the couscous is cooked.

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Add the spinach leaves and cook until wilted. Stir in cheese and serve sprinkled with some extra cheese.

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10 Comments

  1. Barbara says:

    Interesting post and really nice presentations of your dishes.

    I wondered how much like large pearl tapioca this is? Thought of it when I saw your dessert dish.

    I have been making a lot of dishes with fregola- which is wonderful in savory dishes.

  2. Beta Gal says:

    Wow, I’ve never heard of using cous cous in a dessert dish before.

  3. I do like the pearl couscous, especially with bacon, mushroom and spinach. It’s funny that it’s not couscous at all, but a type of pasta. I suppose calling it ‘couscous’ makes it sound more exotic.

  4. It’s a shame the dessert version didn’t work out, since it looks very pretty. You can’t go wrong with bacon and mushrooms though – that sounds very tasty.

  5. Yum! The pearl couscous reminds me of tapioca or sago so perhaps a version with coconut cream and mango might work? 🙂

  6. This looks like a very refined cuisine for me. Love to try it with the normal couscous cause that is all I could find here in Bangkok.

    Anyway, the dish is really fabulous. Thanks for sharing 🙂

    Regards
    Kris

  7. Trissa says:

    Hi Anita – I love the Bacon, mushroom and spinach combination – the dish almost looks like a risotto to me! But even better because it takes less time to cook and sounds more forgiving than rice! Thanks for sharing!

  8. Your so creative anita! I cant believe you made a dessert with couscous! And its look fantastic. I’ve fallen in love with this couscous, its so delicious and easy to make!

  9. I love the texture of pearl couscous, and it sounds delicious with spinach and mushrooms!

  10. betty says:

    oh i have this at home but just keep forgetting that i have it!
    im thinkin a sweet cous cous with butter, almonds slices, some knobs of sweet pumpkin, and raisins!

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