Israeli couscous

Anyone have any good recipes for this? I had it at a party once as a cold salad so I bought some since I enjoyed it so much. No clue how I should prepare it.

Re: Israeli couscous

I just started making this. I just cook as directed and add toasted pine nuts and scallions with a small drizzle of olive oil

Re: Israeli couscous

I toast it in a little butter and olive oil, then I boil it in chicken stock and let it go about 10-15 minutes until the liquid is gone. (1 cup cous cous to about 1.5/2 cups broth).

I like to serve it with dishes where I've made a sauce or something with pan drippings that I can toss the cous cous in. For example.. I love seared cod with roast tomatoes (all prepared in the same pan). Once the cod is cooked, I plate it and the tomatoes and then I toss the cous cous in the empty pan to pick up the flavor of the tomatoes and fish. If I make Francaise, I will toss a quarter cup of the sauce with the cous cous and add a little fresh chopped parsley before serving.

You can also add finely chopped tomatoes and red onion with a little apple cider vinegar, olive oil and salt plus some fresh mint for a tabouleh type salad (it is NOT the same as real tabouleh.. but it has a good flavor).

It's really just pearl pasta, so you can do a lot with it - it adapts well.

Re: Israeli couscous

Awesome, thanks!

Re: Israeli couscous

Message edited 2/27/2012 10:14:37 AM.

Re: Israeli couscous

Uncle Giuseppe's had it.