Israeli (pearl) couscous

[liirogue]

I picked up a bag of toasted couscous at the ethnic food store this weekend because it looked interesting. It has no instructions on it, so I stuck one cup of it in my rice cooker with two cups of water. I dumped some garlic salt in there as well. It was good - a very creamy, but at the same time not, texture.

What are some good ways to prepare it?

[JKellyMap]

If it's that couscous that looks like buckshot (little spheres), they say you're supposed to "toast" it a little -- that is, spread it on a skillet (so pretty much all the spheres are touching the skillet surface) with just a dash of olive oil, on rather high heat, for a few minutes until it starts to smell toasty -- before you cook it.

Others will come along soon with actual recipes, I hope.

[liirogue]

The couscous pieces are about the size of lentils (I've never seen buckshot, so I can't compare).

Are you supposed to actually brown it, or just get it smelling toasty?