From the grill & main dishes · The home kitchen
Pearls of the Orient
Pearl couscous provides a soft, pleasantly chewy base for colorful garden vegetables. This home version includes chicken as the chosen protein, with a chickpea variation for a meatless table. Toasting the couscous briefly adds a nutty note, and a small amount of lemon lifts the finished dish without making it sharp. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Pearls of the Orient recipe
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Rest / chill
- 0 min
- Total
- 55 min
Ingredients
- 250 g pearl couscous
- 500 ml low-sodium vegetable stock
- 2 tbsp olive oil, divided
- 1 onion, diced
- 1 carrot, cut into small cubes
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp fine salt, divided
- 1/4 tsp black pepper
- 400 g boneless chicken breast, cut into 2 cm cubes
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Method
Heat 1 tbsp oil in a saucepan over medium heat. Stir in couscous for 2 minutes until lightly golden. Add stock, bring to a boil, cover and simmer on low for 10–12 minutes, or the package time, until tender and stock is absorbed. Rest covered for 5 minutes.
Meanwhile heat remaining oil in a large skillet. Add chicken, cumin, paprika and 1/4 tsp salt. Cook for 6–8 minutes, stirring, until the chicken reaches 165°F/74°C. Transfer to a clean plate.
Add onion and carrot to the same pan with 2 tbsp water. Cook for 5 minutes. Add pepper, zucchini and garlic and cook another 6–8 minutes until vegetables are tender but hold their shape.
Return cooked chicken and any resting juices to the pan. Add couscous, remaining salt, pepper and lemon juice. Toss over low heat for 2 minutes until hot.
Fold in parsley and serve in warm bowls.
Make it your own.
- Package liquid ratios differ, so follow the pearl couscous label if it conflicts with this guide.
- Small even carrot cubes cook in time with the softer vegetables.
- For a meatless adaptation replace chicken with 240 g drained chickpeas and heat them through with the vegetables.