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