Saturday, March 29, 2014

Cooking Lab - Mediterranean Pearl Cous Cous w baked prosciutto

I am very fond of these Pearl cous cous. Pearl couscous is bigger, more “pearl”-like than the normal couscous and is much more delicious. 

They are a great substitute for rice or pasta. They have a nice chewy texture and absorb the sauce really well.

(c) GMV - Got My Vote!

This is a very moreish light dish.


- 250g or 1 packet of pearl cous cous 
- 200ml chicken stock 
- 2 carrots 
- 300g button mushroom 
- 1 large red capsicum 
- 100g frozen pea 
- 1 small spanish onion 
- 50g basil pesto sauce 
- 30ml olive oil 
- 4 slices of prosciutto 
- Pink sea salt & pepper to season 


1. In a saucepan, bring the chicken broth to a boil.

2. Stir in the pearl cous cous.

3. Let the cous cous simmer for 5 minutes until all liquid is absorb and each grain looks plumb.

4. Remove from heat and set aside.

5. Add some olive oil in a separate frying pan on medium heat.

6. Lightly sauteed the spanish onion, carrot and red capsicum until soft.

7. Add mushrooms to the pan and cook for 1 minute.

8. Dilute the pesto sauce with 30ml of chicken stock.

9. Pour into the pan and let the vegetables absorb all liquid.

10. Add the cooked pearl cous cous to the pan.

11. Add the frozen pea in the last 3 minutes.

12. Stir to combine well.

For the non-vegetarians: 

A. Set baking oven on high.
B. Bake the prosciutto slices until crispy.
C. Cut into thin slices.
D. Scatter crispy prosciutto slices on top of the cous cous.

13. Garnish with chive and season with pink sea salt and pepper.

A delicious vegetarian dish is ready to serve.

Use this as either a side dish or as a main.
    A very filling and satisfying dish.