Israeli couscous is about the size of small peas, much larger than the more familiar Moroccan couscous.
Cooking Light MAY 2005
Bring water to a boil in a medium saucepan; gradually stir in couscous. Cover, reduce heat, and simmer 8 minutes or until al dente. Drain and rinse with cold water; drain. Place couscous in a medium bowl. Stir in Simple Roasted Leg of Lamb and remaining ingredients. Cover and chill.
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