Have you discovered Israeli couscous yet? The grains are larger than its North African cousin, and so you can serve a pantry staple without feeling like it’s the same-old thing.

The grains of Israeli couscous remind us of barley, yet they have a totally different mouth feel. It’s sometimes called “pearl” couscous or maftoul, and we’ve been able to find Israeli couscous easily in most large supermarkets. (It will definitely be available at Whole Foods or other specialty markets.)

These couscous grains are made from semolina wheat and are toasted, which gives a nice nutty hint that’s very different from rice or pasta. The toasting process seals in the starch and lets the grains absorb liquid without falling apart. That makes it a perfect partner for Curried Indonesian Vegetables. (Of course you could use plain couscous or even rice!)

This recipe does double duty. It can be a hearty entree for the vegetarians, while at the same time it's a wonderfully different side dish, too. Don't be put off by the long list of ingredients. Most are available pre-cut or chopped. The cooking is a simple matter of throwing all the ingredients together and simmering for a few minutes.

Do you have a new ingredient you’d like to suggest we try? Email us at tellus@KitchenScoop.com or leave your comments following this post.