Little balls of lightly toasted semolina pasta. Mellow, slightly nutty flavor, satisfying texture. Sauce clings to it beautifully.
Meet Israeli couscous.
Not to be confused with the mounded, golden heaps of the more finely textured North African couscous (although we love that one too), Israeli couscous is one of our favorite pastas. It’s ideal for anything saucy, from pesto to marinara and beyond, and it’s also delicious cold with a vinaigrette dressing. Warm and cozy for chilly fall nights (not yet, but coming). Cool and delicious now - think pasta salad, but better. Read more about Israeli Couscous, or visit ChefShop.com.
Posted on September 28th, 2007 by chefshop1
Filed under: Gourmet Food
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