Skillet Tricolor Pearl Couscous and Ham

Tricolor Pearl Coucous is larger than regular couscous and is such a pretty pasta.  It makes a perfect base for a deliciously colorful dish. I tested this recipe out this week.  I am happy to report that it got six out of seven thumbs up from a group of two teenagers and five toddlers and preschoolers.

Hope you’ll give it a try!

Tricolor Pearl Couscous

Skillet Tricolor Pearl Couscous and Ham

1 cup Tricolor Pearl Couscous

2.5 cups water, divided

1/4 lb. thick sliced deli ham                         

2 tbsp. finely chopped chives

1/2 cup finely diced carrots  

1/2 cup minced onion

1 tsp. minced garlic

1/4 cup grated Parmesan cheese

1 tbsp. extra virgin olive oil 

1/2 tsp. salt  

1/4 tsp. pepper  

Prep the carrots first as it requires the longest cooking time.  Bring 1 cup of water to a boil in a covered medium skillet.  Add finely diced carrots and boil gently for about 8 minutes. Remove carrots from skillet and discard any liquid.

While carrots are cooking, finely mince the onion, garlic and chop the chives.  Finely dice the ham.  

Reheat skillet on medium heat.  Add olive oil to pan and stir in onion and carrots.  Cook for 5 minutes, stirring occasionally.  Add couscous and garlic, stirring frequently for 3 minutes.  Add 1.5 cup water, salt, and pepper.  Allow to come to a boil.  Cover, and reduce heat to a simmer for 5 minutes.  Stir in chives and ham.  Cover and continue to simmer until couscous is soft and all the water has been absorbed, about 5 additional minutes.  Remove from heat.  Stir in cheese.  Serve.