When you need a side dish that works with strong-flavored entrees, this is it. Israeli couscous -- a baked semolina or wheat pasta -- is larger than regular couscous and tastes great sauteed and lightly browned. The vegetables add some welcome color. Next time you want a new taste, try this dish.

Israeli couscous, sometimes called pearl couscous or "ptitim" in Israel, has a delightfully nutty texture when it is lightly browned before cooking. The couscous is fairly bland on its own so it's best to add some vegetables, nuts or other flavorings to spice up the little pearls. They resemble barley but have a decidedly different flavor. This recipe can be used as a basic idea that you can then embellish according to your own preferences.

I like to add freshly grated Parmesan cheese at the end of cooking. You could also add sliced toasted almonds. Frozen petit pois instead of the carrots and zucchini are a quick and tasty last minute addition, too. I often make this and then turn it into a salad. Try adding diced tomatoes, tiny mozzarella balls and finely chopped basil. A lemon vinaigrette dressing would bring all the flavors together. Whether you serve this as a hot side dish to grilled or braised entrees or create your own chilled couscous salad, I would venture to say this will become a standby dish when you are in a pinch.

Israeli Couscous with Caramelized Leeks, Carrots and Zucchini

Serves 6

2 tablespoons olive oil

1 leek, white and light green part only, cleaned and finely chopped

1 small carrot, peeled and finely diced

1 small zucchini, finely diced

2 1/2 cups Israeli couscous

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