Much as we love it, I don’t always think to cook Israeli cous cous as frequently as I should. It goes with everything, and is just totally delightful. See how colorful it is with this BBQ’d chicken and vegetables?
The addition of the tail end of the fresh salsa gave it some extra taste sparkle, as well as a bit more color. I cook it with more liquid than suggested because we like it moist.
Adventures of Dorrie Anne 
I’ve never had this particular type before! Can’t wait to try it x
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It has all the charm of pasta . . . and more panache! ;-> Let me know how it goes.
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Excellent! Will do!
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I just ate lunch and now you’ve made me hungry again! I like couscous but don’t often fix it because it scatters off my fork and goes everywhere! I’ve never tried the Israeli kind, which looks a little more substantial.
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The Israeli kind is a bit different, true. It is more pasta-like than the drier regular cous cous, which is excellent for backpacking, though! Just be sure you have a spork! ;->
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I don’t cook couscous as often as I’d like to. That looks good and gives me reason to start buying it again.
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If you like pasta, this is a nifty change out for it.
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Yum Yum! Such a colorful plate. The chicken looks great and I love the addition of salsa in the couscous. You’re making it even better than most Israelis I know – and I know lots!! 🙂
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It really was special! We love to eat – as if that weren’t obvious! I have a tremendous backlog of lovely plates like that. Trying not to bore everyone to tears.
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Is that some of the Osem from Amazon?
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Not yet. I still have three packages of it from Trader Joe’s.
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Did you add the salsa before or after cooking the couscous?
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I poured in the juice and veggie bits at the end, but only because that’s when I found it in the refrigerator, and was inspired to do so. I don’t see why the timing would matter, though. Maybe it would need extra time to soak up the flavor, but just before serving would be okay, too. It would depend on how much fluid you have in it already, and what your goal is. I pretty much go with the flow. Whatever is there is good! Unless it is just totally unsatisfactory for some reason. That’s why there are no real recipes on this blog!
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i don’t cook couscous, but it must be good!
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It’s very much like pasta; in fact it IS pasta. Cooks in about 15 minutes, and slurps up the wonderful flavor from your bone broth. Very tasty. If you can get it, give it a whirl. You’ll be glad to have it in your repertoire !
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I’ll try! thanks you very much! greetings from Italy!
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Yes, do. I think you will be pleased.
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I’ve eaten Israeli couscous all my life, it’s actually tiny pasta. I make it with sautĂ©ed onions and use chicken broth instead of water. It’s easy and fast and your dish looks very yummy!
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Thanks. It really is a fun thing to make, and to eat!
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This looks delicious–I’m going to make some next weekend. I’ve been in kind of a quinoa rut so it’s time for something different!
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Have you tried making quinoa in a vacuum bottle? It makes it very fluffy because it doesn’t boil the grains.
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Your food pictures make me want to eat it right off the screen. Seems to me you need to be a chef or at the least have a column in some foodie magazine.
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Nah – too much like work. I just hope that what I post here inspires a few people to eat healthfully!
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you always make me so hungry
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I have the same problem! ;->
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I’ve been promising to start eating healthy like you but I keep on procrastinating. The photo, the plate and the presentation is awesome. Is it the camera or the photographer? I love your photos these days. They make my mouth water…you make me want to eat asparagus right now even though I didn’t plan for it. I’m cooking some brown rice in the oven. Never tried that before so keeping my fingers crossed…I hope I’ll enjoy my meal, like you do. Best wishes!
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It will soon become second nature, Liz. You will never want to go back!!
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