Israeli couscous is much larger than its more familiar counterpart—more like tiny pearls of pasta when cooked. It can be cooked in plenty of water and drained, like pasta, or cooked in a lesser amount of water or stock until that’s absorbed and the couscous is tender, as you would cook a grain. Eat Israeli couscous hot, as a side, with toasted nuts, herbs, or sautéed aromatics added; or at room temperature as the base for a salad.
NYchowcook sautés onions in a bit of oil, then adds Israeli couscous and stirs it in the oil, letting it toast a bit before adding chicken stock diluted with water. beetlebug likes this recipe, and often uses it as a base for her own creations.
atheorist swears by this method for determining the correct water-to-couscous ratio: Put your measured amount of dry couscous in a dry pot. Pour enough boiling water over it to cover it. Measure the exact same amount of boiling water as dry couscous and add that. Bring to a boil, then reduce to the lowest possible simmer and cook, covered, until all the water is absorbed.