It starts out nice and pale, but after you toast it in oil, it gets a nice tan color. After cooking it in some chicken stock, I added it to some asparagus and green peas and tossed it with some lemon vinaigrette to make a lovely spring salad.
1 1/3 cup Israeli Couscous
1 3/4 cup chicken stock
1 teaspoon coconut oil
1 - 2 bunches asparagus (depending on size)
8 oz frozen peas
Cut asparagus into bite sized pieces. Steam the asparagus and the peas until tender. Drain and run under cold water to stop cooking.
Bring stock to a simmer. While stock is simmering heat the oil in a pot and add the Israeli Couscous. Cook for 5 minutes or until lightly browned. Add the stock, and simmer for 10 - 12 minutes or until tender.
Toss the couscous with the vegetables and Lemon Vinaigrette