I was first introduced to Israeli couscous by my friend Alana. She prepares a very colorful salad with this type of couscous, which is larger and more spherical than its popular cousin. I think the first time she served it to me was with green peas, chickpeas, red pepper, parsley and a sherry vinaigrette. I’ve made the recipe quite a few times after trying hers. It’s so versatile, you can easily play around with different types of ingredients and dressings.

Share: