Also known as Israeli couscous, this grain works as a hot or cold preparation. Dress with olive oil and lemon zest for hot or toss with a vinaigrette and herbs for cold.
- 3 tbsp olive oil
- 2 cups pearl (Israeli) couscous
- 3 cups water
- In a heavy-duty medium pot, heat the oil on medium-high. Add couscous and cook 2–4 min., until slightly golden, stirring constantly.
- Into the pot, add 3 cups water and salt. Bring to a boil, cover with a lid, and reduce heat to a simmer. Cook until water is absorbed, 10–12 min.
- Let couscous stand 5 min. and then fluff with a fork.
- Savory Sunday
- March 2018