Israeli couscous (aka pearled couscous) is a larger, pea-shaped couscous with a chewy, substantive texture. It’s made from wheat or semolina flour and can be used in recipes that call for rice, or other types of whole grains. Technically a pasta, it’s somewhat bland on its own. But I like it because it cooks quickly, meaning it’s great for a busy weeknight. Enhanced with fruits, vegetables and spices, Israeli couscous makes a fantastic salad, side or main dish. I don’t eat much pasta, so this was kind of a treat.
In this recipe, I used the Near East brand of Israeli couscous. But Bob’s Red Mill also sells it, or you can often find it in the bulk food bins at health food stores.
For the kale, I recommend the lacinto variety (aka Tuscan or dinosaur kale), however traditional kale would work fine as well. You may just need to increase the cooking time a bit. Add a protein like chickpeas to it to make this dish more of a meal.