We have been having fabulously beautiful weather that just begs for flavors that are a little bolder. After the majesty that was my first go at quinoa, I had some more and wanted to make something a little less summery last week for a healthy dinner. It was quick and easy and turned out great!
I love couscous in a big way. If you’re not familiar with it, regular couscous is a tiny pasta about the same size as grains of cornmeal or grits. Israeli couscous, which I used in this dish, has larger grains but the same texture – kind of a cross between rice and pasta. You cook the couscous like rice, at a low boil until the water has been absorbed. It’s easy to make and is fantastic every time!