The name Israeli couscous is something of a misnomer because it's not actually couscous--it's toasted pasta. Couscous is made from semolina that's rolled with a small quantity of salted water, and sometimes flour, into small granules or pellets. The product marketed in the U.S. as Israeli couscous (on left in photo) is made in Israel from wheat that's kneaded and shaped into large pellets about the size of peppercorns and then toasted.

You can find Israeli couscous in kosher and imported food stores, in addition to well-stocked supermarkets, under the names toasted couscous, couscous grande, pearl pasta and Mediterranean kooskoos.

Prepare Israeli couscous as you would pasta: Cook 1 cup couscous in 2 cups boiling, salted water 8 to 10 minutes or until the couscous is al dente. Drain it, toss it with a little olive oil, salt and pepper, and serve warm.

You can add Israeli couscous to soups and stews, or serve it as a side dish. Try adding Parmesan cheese, fresh herbs, green onions, garlic or olives.