It's funny how many times I've been asked what Israeli couscous is. It is simply a pearl shaped durum wheat pasta the size of a peppercorn. Regular couscous is smaller and resembles tiny granules, similar to the size of millet or cornmeal.
Cooking varies according to which kind you have. Israeli couscous is boiled, either in salted water or broth and will swell slightly like pasta. It can also be prepared similar to risotto. The smaller, granular-like couscous is also boiled in either water or broth and will readily absorb flavors.
Extremely versatile. You can literally create hundreds of dishes using whatever vegetables you have aging in your refrigerator! Get cooking chefs~!
ROASTED CORN COUSCOUS
3/4 cup dry Israeli couscous
2 ears of fresh corn, cut from cob
1 red bell pepper, diced
1 large sweet onion, diced
6 grape tomatoes, halved
1 and 1/2 TBS extra virgin olive oil
2 garlic cloves, minced
1 or 2 scallions for garnish
sea salt and ground pepper
In medium sauce pan, cook couscous according to directions. Drain any excess water. Set aside.
In large skillet, heat 1/2 TBS olive oil over medium high heat. Add fresh cut corn, bell pepper, grape tomatoes and onions. Cook until onions are slightly browned (about 15 minutes). Stir in garlic, season with sea salt and pepper.
In large serving bowl, combine couscous and corn mixture. Gently toss and drizzle with remaining 1 TBS olive oil. Serve.