Bramble & Butter Magazine

Serves 4
Light, fluffy, and deeply flavorful, this simple side dish highlights the nutty flavor of toasted Israeli couscous paired with the delicate bite of sautéed scallions. Butter brings it all together for a creamy, comforting finish. Serve this alongside grilled meats, roasted vegetables, or as a base for a hearty bowl.

Ingredients

• 2 scallions (white and light green parts), thinly sliced
• 1 tablespoon unsalted butter (for sautéing)
• 1 cup pearl (Israeli) couscous
• 1 ½ cups water (or enough to cover couscous by about an inch)
• 1 tablespoon unsalted butter (for finishing)
• Kosher salt, to taste

Instructions

1. Sauté the scallions
In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the sliced scallions and sauté for about 1 minute, just until fragrant and slightly softened.

2. Toast the couscous
Add the pearl couscous directly into the pan with the scallions. Stir frequently and toast until the couscous turns golden brown and nutty-smelling, about 3–5 minutes.

3. Simmer until tender
Pour in water to cover the couscous by about an inch (approximately 1½ cups). Season with a pinch of kosher salt. Bring to a simmer, then reduce the heat to low and cook uncovered, stirring occasionally, until the couscous is tender and most of the water is absorbed, about 10 minutes.

4. Drain and finish
If there’s any excess water, drain it off. Return the couscous to the pot and stir in the remaining tablespoon of butter. Fluff with a fork until the couscous is glossy and creamy.

Enjoy!

Serve warm as a versatile side dish or a simple base for grilled veggies or proteins. For a fresh twist, stir in chopped herbs like parsley or mint just before serving. This dish is comfort food simplicity at its best.