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 another very small 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, Parmesan, olive oil, garlic and salt and pepper. Toss well and serve warm.
1 cup Israeli couscous
1 cup diced Roma tomatoes
¼ cup crumbled goat cheese (1 oz)
½ cup shredded Havarti cheese (1½ oz)
1⁄3 cup chopped green onions
1⁄3 cup chopped fresh basil or parsley
2 Tbsp grated Parmesan (or Asiago) cheese (½ oz)
1 Tbsp olive oil
1 tsp finely chopped garlic
pinch of salt and pepper
Makes 4 servings.
Preparation time: 15 minutes
Cooking time: 8 minutes
Make ahead: Can be prepared early in the day and served at room
Nutritional Information per Serving
Carbohydrates 34 g
Fibre 4.5 g
Protein 12 g
Total fat 11 g
Saturated fat 5.4 g
Cholesterol 19 mg
Sodium 300 mg