Israeli couscous puts new spin on pantry staple

Have you discovered Israeli couscous yet? The grains are larger than its North African cousin, so you can serve a pantry staple without feeling as if it's the same old thing.

The grains of Israeli couscous are reminiscent of barley yet have a totally different mouth feel. It's sometimes called "pearl" couscous or maftoul, and we've been able to find Israeli couscous easily in most large supermarkets. (It will definitely be available at Whole Foods or other specialty markets.)

These couscous grains are made from semolina wheat and are toasted, which gives a nice nutty hint that's different from rice or pasta. The toasting process seals in the starch and lets the grains absorb liquid without falling apart. That makes it a perfect partner for today's Curried Indonesian Vegetables. (Of course, you could use plain couscous or even rice.)

This recipe does double duty. It can be a hearty entree for vegetarians, while at the same time it's a wonderfully different side dish, too. Don't be put off by the long list of ingredients. Most are available precut or chopped. The cooking is a simple matter of throwing all of the ingredients together and simmering for a few minutes.

Menu suggestion: Curried Indonesian Vegetables over Israeli Couscous

Mixed Tropical Fruit (see Cook's note)

Breadsticks

Curried Indonesian Vegetables over Israeli Couscous

Start to finish: 20 minutes

21/4 cup Israeli couscous (see Cook's note)

1 tablespoon olive oil

1 cup already cut broccoli florets

1 cup already sliced fresh mushrooms

1 medium green bell pepper (1 cup strips)

1 cup already shredded red cabbage

1 cup already shredded carrots

2 cups chopped onions

1 tablespoon curry powder

1 teaspoon ground cumin

2 teaspoons bottled minced garlic

1 teaspoon bottled chopped ginger

2 cans (14-1/2 ounces each) diced tomatoes

3 tablespoons peanut butter