This dish is a great alternate grain and a change from the standard pasta and tomato sauce.
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. Today it’s readily available and you can even find the whole wheat version. You can substitute another very small pasta if desired.
Makes 4 servings.
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
- 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.
- Add the tomatoes, goat cheese, Havarti, green onions, basil, Parmesan, olive oil, garlic and salt and pepper. Toss well and serve warm.
Preparation time: 15 minutes
Cooking time: 8 minutes
Nutritional Information per Serving
Calories 265 * 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