We love Israeli couscous for its pastalike chewiness; the grains are bigger than semolina couscous, more like pearls, and when you cook them they take on a risotto-like texture (without all that standing at the stove, pouring and stirring). Desmond simmers the grains in coconut milk and water spiked with a dash of cayenne, so it's creamy and lightly spiced—and terrific with any main that features Asian, Latin or tropical ingredients.
Get the recipe: Coconut-Cilantro Toasted Israeli Couscous
