I'm not sure if there are any bigger couscous fans than my family! They seriously could eat it every day if I would make it!! Our new favorite fall dish is this Israeli Couscous with Roasted Butternut Squash and Chickpeas!
I have a very minor problem with regular couscous, I sometime find it to be so messy!! It's so easy to drop a spoon here and there as you are serving it and even eating it. The grains are so tiny and they just get everywhere!! Even when my canine vacuum cleaners come by to do their thing, they can't even pick up all the minuscule grains. But Israeli couscous are so much easier to deal with!! I love that it is almost like pasta. I love that when you take a bite of Israeli couscous, it is so satisfying. They are so versatile and fun to add whatever you like to it!! We actually had this couscous dish last night as a side with baby back ribs that had a gorgeous cranberry glaze (I know, total fall dishes happening here!!)
Regular Couscous is made from semolina that is steamed and dried. Instant couscous is pretty familiar to many people. It's so easy to put together! You just add boiling water to it and it set aside to let it swell up.
Israeli couscous is also a type of pasta made from semolina and wheat flour. The couscous granules, larger than regular couscous and they sort of look like little pearls. I find that Israeli couscous has a chewy bite and also a nutty flavor that works so well with so many types of recipes.
If you are a fan of butternut squash but are tired of only enjoying it in soups and your favorite ravioli, this is what you need in your life!! This dish pairs the lovely sweetnessTry this dish that pairs the of butternut squash and spicy roasted chickpeas with toasted Israeli couscous and a little touch of tender end of summer zucchini. A perfect side dish for the Thanksgiving table or any other roasted chicken or even baked ribs!!
Here is another Israeli Couscous recipe I shared here (gasp! 5 years ago!!).