FOOD ISRAELI-COUSCOUS KC

Israeli Couscous With Roasted Butternut Squash pairs the flavors of fall with pearl-shaped Israeli couscous.

If you’ve been paying attention to a guy named Michael Solomonov — the James Beard award-winning restaurant chef and owner of Zahav in Philadelphia — you already may be familiar with the nutty flavor and slight chew of Israeli couscous.

At his restaurant and in his cookbook, Solomonov serves the pearl-shaped granules in a variety of ways: cooked risotto-style with tomato to serve with fish, “stained” by carrot juice and saffron or combined with spicy kale and lemon to make salads.

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