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Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

This September 2018 photo shows Israeli couscous in New York. Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. (Mia via AP) NYKW202
By Katie Workman, Associated Press
Friday 22 June 2018 05.00

By Katie Workman

Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, slightly less tiny balls of pasta. They make a great base for a side or salad.

You can make the couscous according to package directions or use this method. Heat 2 teaspoons of olive oil in a medium pot over medium-high heat. When the oil is hot, add 1 Ĺ cups Israeli couscous and stir it occasionally for about 3 minutes, until it starts to color. Add 2?? cups broth or water, cover the pot and bring to a simmer. Lower the heat and continue to simmer for about 12 minutes, until the liquid is mostly absorbed. Then turn off the heat and let sit covered for another 2 minutes.

This is very nice served warm, but itís also a great room-temperature salad.

Katie Workman has written two cookbooks, "Dinner Solved!" and "The Mom 100 Cookbook."

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