I’m used to making dishes with soft, fluffy Mediterranean couscous and not with gummy, pearl-like Israeli couscous. My favorite pasta is Cacio e Pepe pasta, so I was stoked to try out this Cacio e Pepe Israeli Couscous recipe.
A note: This came out way too peppery, so I halved the amount of pepper in the recipe below.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
- 1.5 cups Israeli couscous, uncooked
- 3 cups water
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/3 cup freshly grated Pecorino or Parmesan
- 1 tsp parsley, finely chopped
- In a medium pot over high heat, add the Israeli couscous and water. Bring to a boil.
- Once boiling, reduce heat to a light simmer. Let cook, uncovered and stirring occasionally, until liquid has absorbed and couscous is tender, about 10 minutes.
- Once the liquid is absorbed and couscous is tender, remove from heat. Season with salt and black pepper. Stir in the Pecorino and mix until combined.
- Plate, top with black pepper, a sprinkle of Pecorino and parsley.