Yupik Toasted Pearl Couscous 2.2lb - Vegan, Kosher, Protein & Fiber - for Soups & Salads

Pearl couscous - the big brother of the more common (small) couscous.It's very easy to prepare, but I would strongly suggest toasting it first: not only will that bring out a lovely nutty flavor, but also prevent couscous from being sticky and mushy.1. Toasting:heat about 2 tbsp of oil of your choice (olive, avocado, coconut worked well for me) in pan @ medium-high heat. Add couscous, stirring it for about 5-7 minutes, or until light golden brown.2. For 1 cup of dry pearl couscous, boil 1.5 cups of water.In a medium saucepan/pot add water to toasted couscous, salt and pepper to taste. You can add 2 tsps of lemon juice to prevent it from sicking.Bring to the boil and reduce heat to low, cover and simmer for about 10-15 minutes, or until there's no water left.3. Remove from heat and season with finely chopped fresh parsley, cilantro, dill (or even pesto) or mint (for that extra flavor), half an onion and garlic.Cooked couscous tastes relatively blunt on its own, so you can safely add ground pepper, cumin, paprica or any other spices and herbs you prefer. As well as dried fruits and nuts.4. If you're making a couscous salad:For the dressing mix 2-4 tbsp of lemon juice with olive oil and finely chopped garlic, and pour it over couscous mixed with finely chopped salad leaves, arugula and spinach.You're all set. Bon appetite.