I buy Israeli or Pearl couscous in bulk at my local Whole Foods. You can also find it at specialty and international stores. It's larger than regular couscous, about the size of a BB pellet. The first time I had it was at my cousin's wedding in Bolinas, and it was served up family style on a huge platter. I've been a fan ever since. This is how I make it:
Mediterranean Couscous
Makes 4 servings
2 cups couscous
3 cups water
1/2 c. sun-dried tomatoes
1/2 c. fresh apricots
1 c. broccolini
1 cooked chicken breast
1/2 c. olive oil
1/4. c. shredded parmesan cheese
sea salt & ground pepper to taste
- Boil 3 cups water
- Add couscous, cook for 5 minutes. Stir and watch closely so it doesn't boil over.
- Remove from heat, put lid on pot for another 5 minutes.
- Stir and transfer to a large bowl.
- Add olive oil, salt & pepper and parmesan cheese. Mix well.
- Add other ingredients.
You can make a combination of whatever sounds best to you. A lot of times we go vegetarian and just use sun-dried tomatoes and broccolini. Sometimes we add chicken. During summer we add the apricots. It's all delicious.
...And it's fast. Good to bring to BBQ's as a side dish. Goes well with red wine, white wine or Tecate.
Buon Appetito!
