Couscous brings color, texture to the table
Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta.
They are delicious and satisfying and make a great base for a hearty side or salad.
You can make the couscous according to the directions on the package, or use this method if you prefer.
Heat 2 teaspoons of olive oil in a medium pot over medium high heat.
When the oil is hot, add 1 ½ cups Israeli couscous, and stir it occasionally for about 3 minutes, until it starts to color.
Add 2 ⅓ cups broth or water, cover the pot, and bring to a simmer.
Lower the heat and continue to simmer for about 12 minutes, until the liquid is mostly absorbed.
Then turn off the heat and let sit covered for another 2 minutes.
This is a beautiful side dish.
I love using rainbow chard but you can use other varieties of chard, and play around and swap in different types of greens.
This is very nice served warm, but it’s also a great room temperature salad, perfect for a picnic or a potluck barbecue party.
It can be made up to 2 days ahead of time.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”
She blogs at http://www.themom100.com/aboutkatie-workman. She can be reached at Katie@ themom100.com.