Israeli (Pearl) Couscous with Prosciutto, Asparagus & Mushrooms Recipe

"Do you think these things would work like BBs if I blew them out of a straw?" This is the question my 6-year old son asks as he investigates a bowl of uncooked Israeli couscous. Of course, Israeli (or pearl) couscous, a toasted semolina pasta shaped into little balls, is typically used for eating. However, if you are a young energetic boy, obsessed with all things "Nerf", then it may seem logical to use it as a small projectile. I do not pretend to understand the mind of a 6-year old. I am just here to make sure no one loses an eye.

In the 1950s, the Israeli company Osem claimed to invent Israeli couscous (known there as ptitim) to provide to the immigrants moving to Israel from Arab and Muslim countries as a result of the 1948 Arab-Israeli War. The truth of the matter is that this claim was just a marketing ploy and this small pasta has been known for generations as Palestinian matfoul and North African berkukes. It is also a staple in Lebanon, Syria and Jordan.

Israeli couscous is larger than regular couscous and is typically sold in a box. We brought several boxes home from Trader Joe's the last time we visited California, but it is available in other stores as well. Its chewy texture stands up to bold ingredients and sauces, but also melds well with light flavors. In this recipe, the couscous is mixed with asparagus, mushrooms and prosciutto in a simple sauce of white wine, olive oil and garlic. The flavor is light and refreshing and the sauce comes together in minutes to make this an impressive dish for guests or a quick meal on a busy weeknight.

The recipe:

Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.

While the pasta is cooking, heat 1 tablespoon extra-virgin olive oil in a large skillet set over medium heat. Add mushrooms and cook until tender. Add 3 additional tablespoons olive oil to the skillet and stir in minced garlic and crushed red chili flakes. Cook, stirring, for 30 seconds. Add dry white wine and cook at a rapid simmer for 2 minutes.

Add prosciutto and simmer until just heated through, 1 to 2 minutes.

Add the couscous and asparagus and toss with the mushrooms and sauce. Add finely grated Parmesan cheese and chopped parsley, and toss again. Season to taste with salt and pepper. Serve immediately and top with additional grated Parmesan cheese.

Other recipes using Israeli couscous:

Israeli Couscous with Sausage & Feta
Cinnamon-Scented Toasted Israeli Couscous with Pine Nuts
Israeli Couscous with Grilled Summer Vegetables

Israeli (Pearl) Couscous with Prosciutto, Asparagus & Mushrooms

8 oz. Israeli (pearl) couscous
6 oz. fresh asparagus, trimmed and cut into 1-inch pieces
¼ cup extra-virgin olive oil, divided
8 oz. crimini mushrooms, sliced
2 garlic cloves, minced
1 pinch crushed red chilli flakes
½ cup dry white wine
3 oz. prosciutto, roughly chopped
½ cup finely grated Parmesan cheese, plus more for serving
¼ cup (packed) chopped fresh flat-leaf parsley
Salt and pepper to taste

Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.

Add prosciutto and simmer until just heated through, 1 to 2 minutes.

Serves 4.

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