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I love Israeli couscous. For the uninitiated, it's larger than your "regular" variety, more like the size of a tiny pea. It takes flavor well and holds up to bold flavors.
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re: Tom from Raleigh
I too prefer the texture of israeli cous cous. Right now I'm in love with farro., toothtooth here's a recipe, close enough
http://www.cooks.com/rec/view/0,1639,...
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re: rockycat
Speaking of couscos, have you ever had the Morrocan couscous salad at Med Deli in Chapel Hill? That stuff is really great. I'd love to know how to make that at home. The catering menu at Med Deli describes it thusly:
"MOROCCAN COUSCOUS SALAD: Moroccan couscous, red pepper, golden and black raisins, green onions, chickpeas, and curry spices."
Good stuff!
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I feel sure I've seen fairly large containers of it at Trader Joes. Not huge, but def. bigger than 8 ounces. But of course they seem to stop having things the minute I cotton onto them, so this may be useless. Worth calling though.
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re: rockycat
if you get desperate, there's always amazon:
http://www.amazon.com/Osem-Israeli-Co...
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re: romansperson
I know for a fact that the CH/WF has it in bulk. Can't recall the price, however. I do love me some israeli couscous. Whenever I have lots of dried porcini on hand, I use them with couscous "risotto" style. Mmmm.
Interestingly enough, Israeli couscous was a food of necessity. It was invented as a substitute for rice during the austerity after the 1948 War of Independence.
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