I love regular couscous, but I like israeli couscous more. Its bigger size gives more texture to foods and a better mouth-feel. You can use either couscous, pretty much interchangeably in recipes, but israeli is my go-to. It also commonly goes by the name pearl couscous.
I made this delicious couscous salad last night to go with some baked shawarma chicken. This is the recipe I followed for the chicken, I’ve made it before and it turns out great every time. It is so flavourful, so I wanted to make a side dish that wouldn’t overpower the chicken.
All I put in the salad was some cooked and cooled israeli couscous, diced tomatoes and cucumber, and grated carrot. Then the dressing was olive oil, lemon juice, red wine vinegar, maple syrup, salt and pepper. Such a simple salad with tons of crunch and brightness.
You could turn this salad into a full meal by adding some chopped cooked chicken or even some shelled edamame (soybeans). Delicious.