Pearl Couscous is not the traditional couscous associated with North African cuisine. North African Couscous is a Berber preparation that consists of very small granules of semolina wheat which are coated in wheat flour. Pearl Couscous, also known as Israeli Couscous, is made of baked wheat rather than semolina, and is similar to pasta. Its granules are much larger in size and maintain their individual texture and firmness without sticking, which makes pearl couscous a great candidate for salads and a substitute for orzo or rice. Pearl couscous can be toasted before simmering in liquid, which will impart a lovely golden hue and a toasted flavor that will hold up against spices and herbs, which is why I love to use it frequently. In this recipe, the grains are toasted and tumbled together with fresh leaves of coriander, parsley and mint and a mixture of sweet and spicy peppers. The result is a satisfying salad, with elements of tabboule and salsa, that can stand alone or accompany grilled meat, fish or chicken. If you prefer a vegetarian option, substitute the chicken stock with water and crumble feta cheese over the salad before serving.

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