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 ½ 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 it’s also a great room-temperature salad.
Katie Workman has written two cookbooks, "Dinner Solved!" and "The Mom 100 Cookbook."