I have a big crush on pearl couscous (also known as Israeli couscous). These big, pearly grains of pasta cook quickly, becoming chewy and tender, and they taste good at all temperatures — cold, lukewarm, hot. This makes them the perfect base for summer salads and quick dinner dishes. I've drenched pearl couscous in lemon and chili and piled shrimp on top, and I've tossed it with asparagus, almonds, and goat cheese. Leela added her own twist with a simple salad of couscous with mint and pecans.
But a new chapter just began in my love for Israeli couscous — there's a sexy new variety on the scene. Bob's Red Mill just released a whole wheat pearl couscous and I couldn't wait to get my hands on it. It brings nutty, wholesome flavor to the party, with the gentle bite of whole wheat.