I had a bag of Israeli couscous in my pantry, and finally put it to use, by making Mograbieh, from Anna of Morsels & Musings.
Mograbieh, from what I gather, is the name for Israeli or Lebanese couscous. It's bigger than your "normal" couscous, about 1/4" in diameter.
The recipe was simple - saute garlic and onion, add parboiled couscous and chicken broth, simmer until done, then add herbs, lemon and butter.
One of the called-for herbs was mint. I honestly don't think I've ever cooked with mint before - all I can think of is mint gum, and who wants that in their food? (Turns out I was wrong, and I'm so glad I didn't leave it out! I am still a little miffed, however, that I spent $2 on a stupid plastic package of mint.)
This soup? Wow. Parsley, cilantro, mint, lemon zest and juice, added to the chicken broth, made for an amazing soup. (Hubby drank almost all the broth, Youngest finished it off.)
The couscous, unfortunately, wasn't so great. But I think that's because the bag I had was probably past its shelf life - the centers never really got cooked (little bit crunchy, little bit crumbly), while the outsides were ready to fall apart.
I can't wait to try this again using fresher couscous. I can also see using the broth minus the pasta, with shredded chicken and green onion.
I love soup weather.