Yield
6 cups (serving size: about 1 cup)

Though grains of Israeli couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta.

How to Make It

Step 1

Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.

Step 2

Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

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