Pearl couscous with spinach and sun-dried tomatoes

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Arabic




Cooking time


Total time



I love pearl couscous. The structure of it, the little balls in your mouth, just hard enough, but also just soft enough. They take in the taste of what’s around them nicely. Delicious with this spinach and semi-dried tomatoes. Also delicious at room temperature the next day as a salad.


  • 150 gram pearl couscous

  • 400 gram spinach

  • 250 gram semi-dried tomatoes

  • 2 table spoon baharat

  • 2 red chili peppers

  • 75 gram pine nuts

  • 1 bouquet spring onions

  • 4 cloves garlic

  • olive oil

  • 1 bouquet flat parsley

  • 2 vegetable stock tablets vegetable broth

  • salt and pepper

  • 2 table spoon za’atar

  • 1-2 lemons

Cooking time

  • Place the garlic bulb wrapped in aluminum for half an hour in the oven at 200 degrees. This way you can puff the toes and make them wonderfully soft.
    Fry the pearl couscous in some olive oil in a large frying pan. Fry them until light brown on all sides, not too dark. This takes about 5 minutes. Then add a splash of water and let the pearl couscous absorb the water. Repeat this about 4 times. Then add the salt and pepper and the vegetable broth tablets. Then add about half a liter of water and stir well. Keep stirring and taste after about 12 minutes whether the pearl couscous is cooked. Add a splash of water if you think the pearl couscous needs it.
  • In the meantime you can finely chop the tomatoes, the chili pepper and the spring onion. Finely chop the parsley. Grate the zest of the lemons and then squeeze the juice out of them. Brown the pine nuts in a dry pan.
  • Add the spinach, chili pepper and tomatoes to the pearl couscous when it is cooked. Add the baharat and stirr well. Pour some good olive oil over it. Add the lemon juice and parsley. Bring it to taste with salt and pepper. Finally, sprinkle the za’atar and pine nuts over the dish.

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