Even if you don’t like traditional couscous — the texture can be too fine for some people, plus it’s easy to overcook — you should check out Israeli couscous, the pearl-like pasta that has much more ...

In a large saucepan, combine broth and water; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place into a ...

This unique Cooking Light magazine recipe invites you to try Israeli couscous. As far as foreign foods go, it's pretty tame — and a good place to start if the mere thought of going to the Asian market ...