I’ve always been fascinated with Israeli couscous, also
known as pearl couscous, and have received several food wishes recently for a
recipe showing it off. I’ve had it most often in cold salads, but for whatever
reason I decided to turn it into a hot side dish.
Since it’s nothing more than tiny balls of lightly toasted
pasta dough, I thought it would work well in some type of macaroni-n-cheese
application. I decided to skip the traditional béchamel and instead use more of
a risotto technique. Short story short, it worked great!