Israeli Couscous

Israeli Couscous is bigger than regular North African couscous. The North African couscous is made from semolina (coarsely ground durum wheat), whereas Israeli couscous is a kind of pasta made with wheat flour. It is different from regular pasta as it is toasted not dried. Because of this it absorbs lots of flavor from the sauce unlike the regular pasta.
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I made Israeli Couscous recently with chicken broth, onions, peas and cilantro and I loved it. It absorbed lots of flavor from the broth. I served it with chicken.

Here is the recipe....
Israeli Couscous - 1 cup
chicken/vegetable broth - 1 1/4 cups (or water)
1 small onion chopped
1/2 red pepper chopped
1 jalapeño chopped
2 tbsp green peas
2 tbsp chopped cilantro
1/2 tsp cumin powder
1/2 tsp coriander powder
salt and pepper to taste
Heat 1tbsp of olive oil in a pan. Add onion, green peas, jalapeños, red pepper. Saute until veggies are cooked. Add couscous and stir until the couscous turns brown. Add chopped cilantro, pepper, salt, cumin powder, coriander powder. Boil 1 1/4 cups of water or broth in the microwave and add it to the pan. Cover and simmer for about 8 to 10min or until couscous absorbs all the liquid. Serve with your favorite chicken or fish. This is a great substitute to rice.

-Happy Cooking :)