Page 83 - One-Dish Meals

I know what couscous is, but lately I’ve seen mentions of
Q:Israeli couscous. What is it?

Medium-grain couscous, made from semolina, is what most
A: of us are used to buying—usually imported from France in
the past, it’s now produced in the United States, too, and is front
and center on many supermarket shelves. Israeli couscous (some-
times labeled “toasted couscous”) is sold in specialty stores and
Middle Eastern groceries. It’s coarse, and about 4 times bigger than
medium couscous; it’s comparable to acini di pepe, the tiny pasta.
Israeli couscous can be boiled, steamed, or combined with boiling
water and covered until the water is absorbed. It’s chewier than the
regular kind and looks pretty in summer salads and side dishes
made with vegetables.

Stir-Fries & Skillet Suppers 83