The first time I had couscous I didn’t care for the. I liked the taste, but the texture was a turn off. To me, it seemed like I was eating something that someone else already chewed. Then I tried Israeli couscous. What a difference. I found the bigger pearls of pasta much more appealing.  I will still sometimes use traditional couscous when it is appropriate for the meal I am preparing, but when I want just a side dish, I reach for the Israeli.

This recipe was an off the cuff creation. I was trying to figure out what to make for lunch and I had a bag of Israeli couscous. I figured I would use it for the grain component of my meal. However, I wanted to do something more interesting that simply boiling it in water. I grabbed a few things from the pantry and refrigerator and our Toasted Couscous was born. Sauteeing the couscous before adding the liquid gives it a nice toasty flavor. The wine and beef-less bullion add a great depth of flavor.

Prep Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2-4

1 cup Israeli couscous
1 TBL olive oil
1 cup white wine
2 cups vegetable broth
1 beefless bullion cube
2 scallions, sliced


1. Heat oil in a medium pot over med-high heat. Add the couscous and saute until golden brown, about 2 minutes

2. Add the white wine and stir well. Cook until most of the wine has evaporated, about 2 minutes.

3. Add the broth, bullion cube and scallions. Stir well to make sure the cube dissolves.

4. Cover and cook for 10 minutes, or until all the liquid is absorbed.

5. Serve.