Pearled Couscous (or Israeli Couscous) are like little balls of pasta - an empty canvas waiting for your flavors!  It’s usually found in the rice aisle in your grocery store - guess it’s because it’s seemingly treated as a grain!

I made this dish as a treat for myself.  We literally had 2.45 ounces of beef tenderloin leftover - that I was certainly not going to allow to go to waste!  There are hundreds of combinations you could come up with to use leftover Butter-Basted Grilled Filet Mignon - here’s just one that hit the spot for me!

And as always - I buy my cheese at the wholesale club - it’s cheaper!


  1. - 2 Tablespoons unsalted butter, divided

  2. - 1 Tablespoon Pine Nuts

  3. - 2.50 ounces Pearled Couscous (Israeli Couscous)

  4. - 2.50 ounces leftover cooked Beef Tenderloin, sliced

  5. - .25 ounce Dried Wild Mushrooms, rehydrated according to directions

  6. - 1 ounce Blue Cheese, crumbled and divided

  7. - 3/4 cup water

  8. - 1/2 teaspoon Mushroom Base  (Better Than Bouillon)

  9. - Red Onion, thinly sliced, to taste - divided

  10. - Fresh Parsley, finely chopped


In a medium to small saucepan, melt 1 Tablespoon of the butter.  When it stops foaming, add the pine nuts and cook stirring for a couple of minutes until toasted.  Remove the pine nuts with a slotted spoon to a plate and set aside.

Add the slices of beef to the pan.  Stir the beef to coat in the butter and then allow to cook undisturbed until a little buttery crust forms on each side.  Remove the beef to a plate, set aside.

To the empty saucepan, add the remaining Tablespoon of butter.  Add in half of the sliced onions and cook until softened.  Remove the mushrooms from the soaking liquid once they are fully rehydrated.  Chop the mushrooms into bite-size pieces and add to the pan with the onions.  Stir to slightly brown.  Then add the couscous to the pan and stir in order to toast slightly.

Add the water and mushroom base, bring to a boil and stir until the base dissolves.  Reduce the heat to a low simmer and place a lid on the saucepan.  Cook until the liquid is absorbed and the couscous is tender - somewhere between 8 and 12 minutes, depending on the brand and package directions.

Remove the lid from the saucepan and add in about half of the blue cheese.  Stir until the blue cheese melts in.  Spoon the couscous onto a plate and top with beef tenderloin slices, remaining sliced red onion and remaining blue cheese crumbles.  Sprinkle toasted pine nuts and fresh parsley over the top!  Serve warm - and ENJOY!!!

Have a great weekend!