This garlicky, sweet and nutty Israeli couscous with a hint of spiciness is simple to make can be made in less than 15 minutes. Fantastic as a side to any meat dishes, on top of salads or on its own!

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Couscous is one of the easiest and most versatile things you can make. How easy is this? If you can boil water, you can make couscous.

 

Spicy Black Garlic Miso Israeli Couscous

TYPES OF COUSCOUS

I like to categorize couscous in sizes. There are generally 3 sizes: fine, medium and large.
Depending on what size of couscous you are making, this will change up the water ratios!

 

For this recipe, we are using Israeli couscous (also known as pearl couscous), which is the medium sized couscous. I find the texture of the medium sized couscous very intriguing that they are almost like mini pasta balls!

 

My general rule for water ratio for al dente couscous is:

Fine Couscous – 1 cup of couscous with 1 cup of water
Medium Couscous – 1 cup of couscous with 1 1/4 cups of water
Large Couscous – I haven’t found any of these to play with yet! So I can’t really say! 🙂

Our goal is to maintain each grain of couscous to its round form for that wonderful al dente chewy texture.

 

 

INGREDIENTS

Most of these ingredients can be found in your local grocery store.

 

Spicy Black Garlic Miso Israeli Couscous

 

For the miso paste, if you cannot find this at your local grocery store, you can find it at an Asian grocery store. I used red miso for this recipe for a stronger, more robust flavour but you can use any miso you prefer. The lighter the miso, the milder the taste.

 

Black garlic is a trickier item to find. They are generally in specialty grocery stores or Asian grocery stores but if you can’t find this in either, it can easily be found online here as well.

 

 

PUTTING IT TOGETHER

Making the Israeli Couscous
  1. Toast it – If you have ever eaten couscous, you will notice that it may sometimes have a very strong wheaty flavour. To reduce that flavour and bring out a nuttier flavour we will toast the couscous. This is completely optional but brings out the flavours. When it is nice and brown, turn off the heat and put this aside to cool for a bit.
    Spicy Black Garlic Miso Israeli Couscous
  2. Bring the broth up to a boil – Nothing special done here. Add the miso into the water and bring it up to a boil. You can substitute this with pre-made broth as well, any kind.
  3. Steam it – Once the broth has come to a boil, turn off the heat and carefully add in the toasted couscous. Put a lid on the pot and let it sit undisturbed for 10-15 minutes.
  4. Ta-da! That’s it! Fluff up the couscous in the pot with a fork to separate the grains and it’s done. I personally like my couscous al dente so it has a bit of a chewy give to it but if you like it softer then add an additional 1/4 cup of water to the broth.

Tip #1: Too much water and overcooked it to mush? It’s okay, when couscous cools down to room temperature it has less of a mushy consistency.

 

Tip #2: When you’re adding the toasted couscous into the hot broth, be careful. When you add in the couscous, it may cause the broth to violently bubble. Make sure you have a big enough pot so it doesn’t overflow or put the couscous in slowly, a little bit at a time.

 

Adding in the Flavour Bits

This step can be done while you are waiting for the couscous to steam.

 

Chop up all the ingredients and saute it in a hot frying pan with 2-3 tablespoons of oil for approximately 5-10 mins. You want the onions and garlic to brown and toast up to create a sweet and nutty flavour.

 

Tip #3: Garlic (the normal kind) burns quickly on high heat. To prevent this, add it in 1-2 minutes after you saute the rest of the ingredients.

Tip #4: Cooking jalapeno reduces the spicy heat from it – it almost becomes a mild spicy. To give this dish a spicier kick, add a pinch or two of cayenne pepper to it.

 

When you are done browning the ingredients, add the couscous in and mix! That’s all there is to it. I like to add a small dollop of butter and melt it throughout the mix for some extra flavour, but that is completely optional.

 

You can even switch up the ingredients! Be creative and have fun with it 🙂

 

Spicy Black Garlic Miso Israeli Couscous

Enjoy!

 

Spicy Black Garlic Miso Israeli Couscous

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Spicy Black Garlic Miso Israeli Couscous

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 Servings
  • Category: Salad, Side
  • Cuisine: Asian, Mediterranean

Description

This garlicky, sweet and nutty Israeli couscous with a hint of spiciness is simple to make can be made in less than 15 minutes. Fantastic as a side to any meat dishes, on top of salads or on its own!


Ingredients

  • 1 1/4 cups water (add 1/4 cup more if you like a softer couscous)
  • 2 tablespoons miso paste
  • 1 cup israeli couscous (pearl couscous)
  • 1 1/2 bulbs black garlic (approximately 1 1/2 tablespoons)
  • 2 jalapenos (chopped, seeds in)
  • 4 shallots (sliced)
  • 2-4 cloves garlic (finely chopped)
  • (Optional) Sambal oelek or sriracha to turn up the heat

Instructions

Preparation

  1. Chop the jalapeno, seeds in. (When you cook the jalapeno the spicy tones down a bit)
  2. Finely chop the garlic and black garlic. (You can smush the black garlic with a fork as well)
  3. Slice the shallots

Making the Couscous

  1. In a frying pan, toast the couscous on medium heat until golden brown. Watch this carefully and make sure you are moving it around every 30 seconds so they don’t burn. When it is golden brown, turn off the heat and set it aside to cool
  2. In a pot on medium heat combine the miso and water and bring it to a boil
  3. Once the miso mixture has come to a boil, carefully add in the toasted couscous a little bit at a time. (The mixture may bubble violently when you’re adding in the couscous)
  4. Turn off the heat, and put a lid on the pot and put it aside to steam for 10-15 minutes
  5. Use a fork and fluff up the couscous to separate the grains.

Putting it Together

  1. In a frying pan, set the stove to medium heat and saute the jalapeno, shallots and black garlic for 3-5 minutes
  2. Add in the regular garlic and fry until the onions and garlic and toasty and brown
  3. Turn off the heat and add in the couscous and combine it with the ingredients
  4. Enjoy! 🙂 This is best enjoyed warm or at room temperature

Notes

  • Too much water and overcooked it to mush? It’s okay, when couscous cools down to room temperature it has less of a mushy consistency.
  • When you’re adding the toasted couscous into the hot broth, be very careful. It will cause the broth to violently bubble. Make sure you have a big enough pot so it doesn’t overflow or put the couscous in a little at a time.
  • Garlic (the normal kind) burns quickly on high heat. To prevent this, add it in 1-2 minutes after you saute the rest of the ingredients.
  • Cooking jalapeno reduces the spicy heat from it – it almost becomes a mild spicy. To add a spicier kick to this dish, add some hot sauce after the dish is done.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 167 kcal
  • Sugar: 5 g
  • Sodium: 535 mg
  • Fat: 6 g
  • Carbohydrates: 25 g
  • Protein: 5 g

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) 🙂

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15 thoughts on “Spicy Black Garlic Miso Israeli Couscous”

  1. I love Isreali Couscous, and this recipe is so different from anything I have made before. I still need to find black garlic! I will have to hunt it down in Portland next time I am in the “big city.” 🙂 Can’t wait to try this!

    1. Aw thanks Heather! I just get bored of eating the same thing over and over again I think haha. Yea black garlic is definitely a fun ingredient. We don’t have Trader Joe’s here so I can’t confirm if they still do but I heard that they *may* carry it.

  2. I’ve never toasted Israeli cous cous before – but I like how you describe the results! And I’m definitely looking forward to finding some black garlic to give this a try. Hahah, smushed is one of my favorite technical terms when cooking – I use it often!

    1. I love the texture of it but I didn’t love the heavy wheaty flavour and I toast everything haha so why not couscous too right? haha I love “smushing” things, and “plopping” things into containers haha

  3. I still haven’t managed to get my hands on any black garlic – really have to get serious about that. I can’t wait to try toasting couscous. That’s a new one for me. I think this would make an absolutely fantastic base for grilled chicken with asian spicing (maybe spicy miso glaze). Good tip on adding the couscous to the boiling broth. Been there, done that:-)

    1. Woo that sounds fantastic! spicy miso glaze! 🙂 oh my gosh every time I make couscous I forget about the boiling broth and it just explodes in my face haha Definitely something that no one tells you – ever.

  4. I love Israeli Couscous! This recipe is so creative and I love how easy it is to make! The perfect side dish! You’re totally right about toasting the couscous– an absolute must to release those nutty, delicious flavors. Can’t wait to make this!

    1. I love it because of it’s simplicity! I might need to make another batch because I’m feeling lazy again. haha 🙂

  5. I’m always on the lookout for new and exciting side dishes, the fact that this delicious looking couscous is ready in under 15 minutes definitely makes me happy! I’ve still got to find me some of that black garlic, putting it on my to-do list now! Pinning for later, thank you!

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