This Riviana pearl couscous is actually quite clean, containing only toasted wheat flour with no seed oils or artificial additives. DIY is better because you can use organic wheat flour and control the toasting process for optimal flavor and nutrition.
Based on: PEARL COUSCOUS
· Makes approximately 32 servings (2 pounds finished couscous)
· Serving: 0.25 cup (56g) cooked
Why This Recipe is Seed Oil Free
Commercial PEARL COUSCOUS from Riviana often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original PEARL COUSCOUS may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic semolina flour
900g (about 6 cups) · Bob's Red Mill Organic Semolina Pasta Flour
Primary ingredient that forms the couscous pearls when mixed with water
Filtered water
240-300ml (1-1.25 cups) · Filtered tap water or spring water
Binds the flour into workable dough for forming pearls
Extra virgin olive oil
30ml (2 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil
Prevents sticking during toasting and adds subtle flavor depth
Fine sea salt
5g (1 teaspoon) - optional · Redmond Real Salt Fine Sea Salt
Enhances flavor during the forming process (omit to match original 0mg sodium)
Instructions
Step 1. Create the dough: In a large mixing bowl, combine 900g (6 cups) organic semolina flour with 5g (1 tsp) salt if using. Make a well in the center and gradually add 240ml (1 cup) filtered water while mixing with your hands. The dough should hold together when squeezed but not be sticky. Add more water 1 tablespoon at a time if too dry. This process takes 5-8 minutes of kneading to develop proper texture.
Step 2. Form the pearls: Break off walnut-sized pieces of dough and roll between your palms to create small balls about 2-3mm in diameter (slightly smaller than peppercorns). This is the most time-intensive step - work in batches and place formed pearls on parchment-lined baking sheets. Expect this to take 45-60 minutes for the full batch. The pearls don't need to be perfectly uniform.
Step 3. First drying: Let the formed pearls air dry for 2-3 hours at room temperature, turning them once halfway through. They should feel firm to the touch but not completely hard. This prevents them from sticking together during toasting.
Step 4. Toast the couscous: Heat a large, heavy-bottomed skillet or cast iron pan over medium heat. Add 1 tablespoon olive oil and swirl to coat. Add half the pearls in a single layer (don't overcrowd). Toast for 8-12 minutes, stirring frequently, until golden brown all over. The pearls should sound slightly hollow when tapped together. Transfer to a cooling rack.
Step 5. Complete toasting: Repeat with remaining pearls and the second tablespoon of olive oil. The toasted pearls should be uniformly golden brown with a nutty aroma. Let cool completely before storing.
Step 6. Usage instructions: To cook, bring 2 cups water or broth to boil, add 1 cup (160g) of your homemade pearl couscous, reduce heat to low, cover and simmer 12-15 minutes until tender. Fluff with a fork. Each 0.25 cup (56g) dry serving yields about 0.75 cup cooked.
Storage
Store in airtight containers in a cool, dry place for up to 1 year. The olive oil from toasting provides natural preservation. If stored properly, maintains quality longer than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.056
Cost per serving (store-bought)$0.25
Savings78%
Significant upfront time investment (2-3 hours total) but massive long-term savings. Bulk organic ingredients cost more initially but yield exceptional value per serving.