During the Summer, I love to experiment with different salad recipes. There's a plethora of fruits and vegetables to choose from at the market, and the hot weather almost requires salads as a side dish. Since I had never cooked with Israeli couscous, I recently made this scrumptious salad. Israeli couscous, or pearl couscous as it's sometimes called, is larger than regular couscous and has a chewy texture and orzo-like starchiness. It can be mixed with just about anything, but this recipe coats it in a roasted tomato and garlic dressing before tossing it with tomatoes, black olives, and tons of fresh herbs. The resulting salad is easy to transport and would be great for a picnic. Serve with grilled meat at a barbecue or, for a lighter meal, a chunk of hard cheese and grilled bread. Trust me, this salad recipe is a keeper! Get it now.
Since it cooks in under 10 minutes, couscous is a great ingredient to have on hand for quick and simple dinners. However, regular couscous can be a bit boring. When I'm in need of more excitement, I look to Israeli couscous. Its grains are larger than traditional couscous, and have a pearl-like shape, wonderful bouncy snap, and great ability to absorb flavor. In this recipe, the couscous is served with in-season peas, perfectly pink shrimp, and a light tomato-white wine sauce. Learn how easy it is to make this Israeli couscous dinner when you read more