I’m pretty crazy about Israeli couscous. I think it is a perfect pasta for a summer salad, picnic take-along or casual side dish. And, yes, couscous is a semolina pasta – this came as a surprise to my over educated medical student friend who thought that couscous was made from beans (oh lord do I feel for the diabetics he’s been advising).
I made this giant dish of Israeli couscous mixed with lemon vinaigrette, grilled zucchini and onions, halved grape tomatoes, crumbled feta cheese, toasted almonds and spicy fresh arugula for a last minute Sunday Supper last weekend (before the monsoon rolled through Greensboro). It paired perfectly with grilled yogurt marinated chicken kebabs. As you can see, I loaded them all up together and allowed everyone to scoop from one big dish around my picnic table.
I cook Israeli couscous in store bought chicken broth, drain it and immediately toss in a vinaigrette of fresh lemon, honey, salt, pepper and olive oil. From here you can add whatever you prefer – or is in season. I love adding dried fruits, cheeses and greens. Experiment with Israeli couscous – everyone seems to love it these days!