Turkey & Peppers, Pearl Couscous

A few years ago Israeli Couscous was all the rage among U.S. food bloggers.

I’d never heard of, living in the middle of nowhere, France but it looked a lot like the Ancini de Pepe (frog’s eyes) pasta that I used to cook when I lived in the U.S.

I was in a Portuguese shop one day (here) and saw Pearl Couscous, which also looked like the Ancini de Pepe.

Since I couldn’t get Israeli Couscous or Ancini de Pepe I started using the Pearl Couscous.

A little search right now tells me that they are all the same. Okay, one site declared the Israeli Couscous to have a slightly nuttier flavor but couldn’t explain why.

Regardless of the name it’s tiny pasta that cooks quickly and is perfect for skillet meals.

So there!

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Turkey & Peppers, Pearl Couscous

Pearl couscous is also Israeli couscous or Ancini de Pepe – or very close depending on which expert is asked.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Skillet


  • 10oz (300gr) turkey cutlets or tenderloin, cut into bite-size pieces
  • 1 onion, cut in half, sliced
  • 2 cloves garlic, minced
  • 1/2 green pepper, cleaned, cut into strips
  • 1/2 red pepper, cleaned, cut into strips
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 1/4 cup green olives (about 15), sliced into thirds
  • 3.5 oz (100gr) feta
  • 1 tbs tomato paste
  • 1 tbs tbs olive oil
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1 tbs sherry (optional)
  • 1 tbs cornstarch (Maizena) dissolved in 2 tbs water
  • 1/2 cup (3oz, 90gr) Pearl Couscous
  • 3/4 cup (6oz, 180ml) chicken broth


  • Heat olive oil in large nonstick skillet over medium-high heat. 
  • Add onion, peppers to skillet and stir-fry for 4 minutes. 
  • Add garlic, mushrooms and stir-fry another 4 minutes.  
  • Add turkey and stir-fry 3 – 5 minutes, until golden. 
  • Add 1/2 cup chicken broth, sherry, tomato paste and bring to a boil. 
  • Cover, reduce heat and simmer for 5 minutes.
  • Dissolve cornstarch in water.  
  • Add to skillet and stir until thickened. 
  • Add olives, feta and stir, just until the feta starts to melt. 
  • Remove from heat and serve over pearl couscous.
  • Pearl Couscous
  • Cook couscous in 3/4 cup chicken broth for app. 12 minutes – or whatever your package says. See notes.


Check the couscous after 10 minutes. It should be cooked, but still firm. If you want it softer, continue cooking. If there is liquid left, just drain it. Cooking times can vary by brand and whether it’s labeled pearl, Israelis or Ancini de pepe


  • Serving Size: 1/2 recipe
  • Calories: 652
  • Sugar: 12.2 g
  • Sodium: 858 mg
  • Fat: 23.7 g
  • Saturated Fat: 9.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 56.9 g
  • Fiber: 5.8 g
  • Protein: 54 g
  • Cholesterol: 125.4 mg

Keywords: turkey, mushrooms, peppers, couscous

Turkey & Peppers, Pearl Couscous

Prefer barley? Turkey Skillet with Red Beans & Barley

That’s all for this day. It’s been one of those weeks and I’m out of words.

2 thoughts on “Turkey & Peppers, Pearl Couscous”

  1. Husband would love this! Me? Peppers…

    I have never cooked couscous. Ever. Of any kind. Just never think to use it. I should start branching out, shouldn’t I?

    • This – pearl couscous, is just small pasta and cooks the same. Regular couscous is easy – just pour hot liquid (chicken broth) over and let it sit. Not the proper way to do it but it works lol


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