Adventures in Israeli couscous

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Israeli Couscous is a small, round semolina pasta that should not be confused with the small, yellow couscous of North Africa, is a completely different animal! Sometimes called pearl couscous or Maftoul resembles barley, or very small, white peas.

After the shape and rolled into small balls, these pearls are toasted in an oven meal open flame. This distinguishes the couscous from most pasta, which is dry but not toasted. Roasting gives the couscous a distinctive, nuttyTaste and particularly satisfying mouthfeel, and also seals in starch and reinforces the exterior, so that the liquid is absorbed disintegrate without pearls. That is why Israeli couscous is ideal for preparation in bold, who takes the sauce or reduction, the couscous, taste, and the sauce sticks well to every tiny pearl.

Israeli Couscous is one of my favorite ingredients, and is a pantry staple in my house. I like it for two reasons: it is incredibleVersatile and delicious, and it is easy and fun for children to eat. Mac and cheese is made with Israeli couscous, almost as funny as points of ice!

While Israeli couscous is not as fast as the version of fast food cook couscous of North Africa, is much faster than the traditional method of cous cous steam again.

Others, such as pasta, cooking Israeli couscous very simple, just add boiling water and cook for 10 minutes or so. Onceready as any other pasta sauce, or use as a delicious, attractive bed for grilled fish or grilled, meat or chicken. Just add a pan sauce for a dish truly wonderful! It's great the next day. For lunch, I am often left couscous cooked, sprinkle on some chopped vegetables and vegetables, is a simple way to make a salad a substance little 'more.

But there is another way to make Israeli couscous, and it's worth the extra time. Try "style risotto. UnlikeRisotto is not necessary to add the couscous is Simmering leave every few minutes. Simply sauteed aromatics (such as onions and garlic) in olive oil, add the couscous and stir well to coat, then add broth and deglaze Bouillon. Cook, so that the cous cous and cook time to absorb the liquid, and if it does, add the vegetables, herbs and spices as desired. The risotto-style couscous is simply sensational, with fresh basil and summer tomatoes, feta cheese and serve with some sprinkledmarinated and grilled lamb or chicken.

Israeli couscous is ideal for picnics and potluck dishes. Try in your favorite pasta salad. Pasta salads are often made with dough that dominate the larger court with its web of starch. But can pasta salad with Israeli couscous in the mouth of every element of shine. Every sip is a perfect balance between sweet, spicy pasta and all that delicious ingredients that you choose for the salad.

If youlooking to buy Israeli couscous, check out ChefShop.com (http://chefshop.com). ChefShop.com has more than 1,100 and quality is hard to find ingredients from around the world and most are handmade.