Pearled couscous, also known as Israeli couscous is made from semolina or wheat flour much like regular couscous. However, it’s bigger in size, has a chewier texture and requires you to boil it in water over the stove to cook unlike regular couscous which is made by simply pouring boiling water over the grains and letting it sit for a few minutes.
I prefer it to regular couscous, it’s more fun to eat but not always easy to find here. You can find it in the Kosher section of some stores; but if you can’t find it you can use regular couscous instead.
This salad is light, zingy and can be served right away and slightly warm or hours later and cold.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.