Israeli couscous is a small, round semolina pasta, different from the tiny, yellow North African couscous. It’s often referred to as pearl pasta because of its shape and texture. Although it is becoming more readily available, you may have to go to a specialty store to purchase it. You can substitute it with another very small-shaped pasta.
1. Bring a large pot of salted water to a boil and add the Israeli couscous. Boil for about 8 minutes or just until couscous is tender. Drain well and add to a serving bowl.
2. Add the tomatoes, goat cheese, havarti, green onions, basil or parsley Parmesan, olive oil, garlic, salt and pepper. Toss well and serve warm.
1 cup Israeli couscous
1 cup diced Roma tomatoes
1/4 cup crumbled goat cheese (about 1 oz)
1/2 cup shredded havarti
1/3 cup chopped green onions
1/3 cup chopped fresh basil or parsley
2 Tbsp grated Parmesan (or Asiago) cheese
1 Tbsp olive oil
1 tsp finely chopped garlic
pinch of salt and pepper
Nutritional Analysis per Serving
Protein 12 g
Fat 11 g
Saturated Fat 5.4 g
Carbohydrates 34 g
Cholesterol 19 mg
Sodium 300 mg
Fiber 4.5 g
Prep Time: 15 minutes
Cook Time: 8 minutes
Make Ahead: Chop and combine all the ingredients except the couscous early in the day. Cook couscous and add to remaining ingredients just before serving.
Nutrition Watch: One-third of a cup of Israeli couscous supplies 100% of the recommended intake for vitamin A. Vitamin A helps in promoting good eye health.