Tri-color Middle Eastern Couscous, also known as Israeli couscous, is a tiny pearl of pasta that is a versatile compliment to many cuisines. It absorbs flavor well and can be used in place of rice or pasta in soups, salads, pilafs and risottos. Unlike traditional Moroccan Couscous, Middle Eastern Couscous is toasted or "puffed" and about the size of a peppercorn with a light nutty flavor. The larger size of this couscous allows it to absorb flavors well, but at the same time it has a sturdy composition that gives it a chewy bite and makes it stand up to sauces. Whether hot or cold, this pearly couscous infuses a softness to bolder flavors. This tri-color couscous has hints of spinach and tomato that add a burst of color to traditional couscous. Couscous is made from durum wheat semolina flour that is moistened with water and rolled until little balls are formed.
Tri-color Middle Eastern Couscous is convenient and versatile, cooks in just 10 minutes and stays firm after cooking. Works perfect as a foundation for ethnic cuisine because it soaks in the flavors of surrounding ingredients amazingly well and gives a vibrant plate presentation. It is especially tasty as a rice pilaf, but also adds substance to soups. Flavor with garlic and onion as a side dish to meats and poultry. It makes a fantastic salad ingredient, cooked and chilled. With curries and stir-frys, use instead of rice. Serve with colorful marinated vegetables.
Bring 2 cups of water and a pinch of salt to a boil in a medium saucepan. Add 1 cup of couscous