Israeli (pearl) couscous is such a nice departure from basic couscous. It has much bigger individual ‘grains’ with a creamy texture, and it is so versatile. I try to always keep the regular and whole wheat versions on hand so I can cook with a mixture of both. Mediterranean Couscous Go to recipes By Stonyfield Vegetarian Side Dishes MediterraneanIsraeli (pearl) couscous is such a nice departure from basic couscous. It has much bigger individual 'grains' with a creamy texture, and it is so versatile. I try to always keep the regular and whole wheat versions on hand so I can cook with a mixture of both. Ready In: 30 minutes Level: Easy Prep: 10 minutes Cook: 20 minutes Yields: 6 Servings Print RecipeIngredients1 1/2 c Israeli couscous 2 Tbsp vegetable oil2 small zucchini (about 12 ounces, trimmed and chopped)1 small red onion (thinly sliced)3/4 tsp salt3/4 cWhole Milk Smooth & Creamy Plain1 clove garlic (minced)2 Tbsp red wine vinegar1 Tbsp extra virgin olive oil3/4 tsp cumin3/4 tsp cinnamon1/2 tsp coriander1/4 tsp ground ginger1 can chick peas (15.5 ounces, rinsed and drained)1/3 c chopped parsleydirectionsStep 1Bring 3 cups salted water to a boil over high heat. Add couscous to boiling water, reduce heat to medium-low and simmer for 8 to 10 minutes or until water is absorbed and couscous is tender. Place in a large bowl and set aside.Step 2Heat vegetable oil in a large nonstick skillet over medium-high heat. Add zucchini and onion to skillet and sprinkle with 1/4 teaspoon of the salt. Cook, stirring occasionally, for 8 minutes or until lightly browned.Step 3Meanwhile, whisk together remaining 1/2 teaspoon salt, yogurt, garlic, vinegar, olive oil, cumin, cinnamon, coriander and ginger.Step 4Pour contents of skillet into bowl with couscous and add yogurt sauce, chickpeas and parsley. Stir until well combined. Serve immediately.