Learning about Israeli couscous under the fire of TV lights


August 01, 2004|By Jim Coleman and Candace Hagan | Jim Coleman and Candace Hagan,KNIGHT RIDDER/TRIBUNE

I need to know the difference between regular couscous and Israeli couscous.

The first time I saw Israeli couscous was when I was on a show called Ready-Set-Cook that was on Food Network in the mid-late M-F90s. It pitted one chef against another. A mystery bag would get dumped in front of one chef; the other chef would have a completely different bag. They had 30 minutes to prepare a meal using the ingredients therein. One of mine was these little balls of Israeli couscous M-ywhich I had never worked with before. The other chef came over to me and whispered in my ear, M-tCook it just like pasta. ItM-Fs just pasta.M-v

And Israeli couscous really is just regular pasta, shaped like Italian orzo. Sometimes it will be referred to as pearl couscous or toasted couscous.

Prepare it in a big pot of boiling salted water that has room for the pasta to expand. Cook it for about 8 to 10 minutes until itM-Fs semi-soft or al dente, and then strain it. It can also be prepared in the same way you would risotto: Saute it a little bit and then add some wine or some stock. It absorbs several rounds of stock and attains a smooth consistency.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.