Recipe(tried): Israeli Couscous

Hi Vicki,

Is the stuff you're referring to small, evenly shaped pellets of pasta (they resemble dry spaghetti chopped into 1/8" lengths)? as differentiated from Moroccan and other North African pasta that feels like coarse sand?

Moroccan/North African couscous is generally cooked in a "couscousier," a special steaming pan placed over a pot of simmering stew that, confusingly, is also called couscous. Instant couscous, the type you find in boxes in supermarkets or loose at the health-food store, is rehydrated in boiling water. Bring some water or broth to boil in a saucepan (it's hard to say the proportions; each brand varies, but the liquid should be enough to cover the amount of couscous slightly. Stir in couscous and desired seasonings (try spices like cumin, or your favorite fresh or dried herb; you can also add ingredients like pine nuts, raisins, chopped sundried tomatoes, etc.). REMOVE PAN FROM HEAT. Cover and let stand 5 minutes, then fluff couscous with a fork.

ISRAELI couscous, the pellet type, is cooked more like a rice pilaf: saute the dry pasta in a little bit of butter or margarine until it looks slghtly toasted. Add liquid (twice as much as the pasta measurement) and desired seasonings. Bring to a boil, then cover, turn down heat to low, and simmer 10-12 minutes, until the liquid is absorbed. You can stir in a little more butter or margarine, or grated Parmesan cheese at the end. I've also seen Israeli couscous used in soup, similar to other tiny pasta shapes like orzo or pasta "barley."

Hope this helps!