This is one of my favorite side dishes; it's pretty on the plate, yummy to eat, unique enough to invite interest, and way easy to make. Israeli couscous is nothing like its Moroccan cousin; while both are made from durum semolina, their preparation methods are quite different. Moroccan couscous is made by steaming in a special pot (a couscousiere); or by absorbing boiling water and fluffed.

Israeli couscous was invented by one of Tel Aviv's largest food companies, Osem (which is owned by Nestlé). The pasta is extruded, then toasted over an open flame to dry, giving the pasta a nice, nutty flavor. The result is a large, pearl shaped pasta.

It's a wonderfully versatile grain -- a great pasta with sauces, a creamy risotto -- anything you can do with pasta or rice, you can probably do with Israeli couscous. You can serve this salad warm or cold. I've found that it's a great accompaniment to a roasted fish like salmon, or a steak, providing a light taste counterpoint. This is my particular mix of ingredients, but heaven knows there are infinite combinations. I do find, though, that the dried cranberries provide a nice tart sweetness and lovely color. Enjoy.

You can get plain Israeli couscous or the multi-color version which is super pretty in the bowl:



