Israeli (pearl) couscous is a fun alternative to rice. Try it in salads, stir into soups, or toast the pasta pebbles in a little oil and simmer for a pilaf-style side.

November 14, 2017
Photo: Caitlin Bensel

Dish 1: Cherry-and-Leek Couscous

Add the dried cherries to the cooking liquid with ths couscous so they can plump, soften, and flavor the grains.

Caitlin Bensel

Dish 2: Golden Raisin-Charred Radicchio Couscous

Searing the radicchio until lightly charred helps to mellow its bitter edge and adds smokiness to the couscous.

Caitlin Bensel

Dish 3: Pear-and-Pesto Couscous

This vibrant side is a fun play on the classic arugula, pear, and walnut salad. Use a red pear for a pop of color.

Caitlin Bensel
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