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.

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.