Israeli couscous has large, pearl-shaped grains that are a big ol’ relative to the tiny grains of North African couscous, but both are actually a form of pasta. “If there is a recipe that calls for regular couscous, I’ll use Israeli instead,” says beetlebug. “I like the size and texture of the larger grains.” Israeli couscous can be used in soups, pilafs, or cold in salads. atheorist uses this method for measuring and cooking: “Put measured amount of dry couscous in dry pot. Pour enough boiling water over it to cover. Now measure the exact same amount of boiling water as dry couscous and add that. Bring to a boil, then lowest possible simmer, covered, until all the water is absorbed.”
beetlebug often uses this toasted Israeli couscous with pine nuts and parsley as a base recipe, swapping in different ingredients depending on what’s on hand. NYChristopher loves pearl couscous with olives and roasted tomatoes, which he likes best warm but says is also good as a cold salad the next day.
After cooking the couscous, DMW dresses it with vegetable oil and rice wine vinegar and adds scallions, dried cranberries, and toasted pine nuts; then chill and serve cold. johnecampbell is a fan of this toasted Israeli couscous salad with grilled summer vegetables.
You don’t have to go camping to enjoy CHOW’s Campfire Couscous with Zucchini and Pine Nuts.