by Anthony Paris

This staple of Middle Eastern cuisine comes in two main varieties. Here we present the Israeli one, which means larger grains and a nuttier taste with a little crunch. To add extra texture and a subtle mix of sweet and zingy, throw in some sultanas, or white raisins, along with chopped scallion. It makes a great side dish when serving lamb, poultry and even fish. Then again, dishing it up with some ratatouille can make it the main attraction.

Ingredients:
2 cups Israeli couscous
2 scallions
1/2 cup sultanas
Salt and pepper
1 tablespoon olive oil

Directions:

1. Preheat oven to 350 and toast couscous on a tray until golden brown, approximately 15 to 20 minutes.
2. Take the couscous out of the oven and prepare according to package directions.
3. Toss in sultanas, chopped scallions and olive oil.