Pack some springtime flavor into fluffy Israeli couscous.
Food & Wine Editor
Couscous, the grain so nice they named it twice! Oy, a corny joke, but also quite accurate when it comes to Israeli couscous. As I learned from Sam Talbot on GMC Trade Secrets, Israeli couscous is smaller than ordinary couscous and therefore less granie, and quicker to cook. What’s nice about this recipe is it packs in a lot of great spices and flavors thanks to the dried coconut, pine nuts, onion, lemon and garlic. A perfect dish to welcome springtime.
A colorful, flavor-filled side dish to adorn any table
Jewish Week Online Columnist
Rice is almost the ultimate side dish, simple, adaptable, endlessly matchable. But while it is comfortable next to anything from chicken to beef to fish or vegetables, it runs the risk of being boring, white and plain and totally unadorned.