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Toasted pearl couscous — salads, pilafs, toasted in butter
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
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Toasted pearl couscous — salads, pilafs, toasted in butter
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
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Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted. Add 2 3/4 cups of water and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes. Let cool. Stir the remaining olive oil into the couscous. Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of both lemons, or to taste.