Basic Preparation

• Pearl couscous is boiled in a similar way to pasta, so it does take longer to cook compared with granular couscous varieties. Use 1¼ cups of water for every 1 cup of pearl couscous in the recipe. Bring the the water to a full boil and add a pinch of salt. Stir the couscous into the boiling water, bring it back to a boil, then reduce the heat to a simmer. Cook the couscous covered for about 10 minutes, or until it absorbs all the water in the pot. You don't need to drain pearl couscous before serving.

Simple Sauces

• The simplest way to make pearl couscous is to cook it in a sauce instead of water, so it's ready to serve straight from the pot. Choose a tomato-based, cream or mushroom sauce. The couscous grains absorb the flavor as they cook, resulting in a dish similar to risotto. Substitute white wine or chicken stock for the water, or season water with fresh or dried herbs before you make the couscous. Add splash of lemon juice or vinegar to the cooking water, which are ingredients that work well in couscous salads, for additional flavor.

Main Dish

• Whether you make pearl couscous with plain water, wine or stock, quickly turn it into a main dish with the addition of a few additional ingredients. Stir in shredded cooked chicken or wild salmon to add protein to the dish. Cooked or sauteed vegetables, including peas, red peppers, broccoli, onions or roasted tomatoes, also work well in couscous, either alone or mixed with a meat. Nuts, including walnuts and slivered almonds, add crunch. Garnish couscous with chives or a sprig of fresh green herbs before serving.

Couscous Salads

• The neutral flavor of couscous blends well with dressings and vegetables in both warm and cold salads. Make a simple vinegar-based dressing and stir it into the couscous. Add your favorite herbs, such as basil, mint or sage, and salt and pepper to taste. Spinach and walnuts or peppers, onions and avocado add flavor to a warm couscous salad. For cold salads, add peas, wilted leafy greens, nuts, green onion and other vegetables of your choice. Cool the couscous and other ingredients before mixing up the salad. Cheeses, such as feta or cubes of fresh goat cheese, also blend well with the couscous and other ingredients in a cold salad.