Mixed with a confetti of browned brussels sprouts leaves and tangy lemon zest, Israeli couscous makes a colorful side dish. Brussels sprouts leaves cook faster than whole sprouts and have a more delicate flavor. To separate them, trim the ends of the vegetables, and peel off as many leaves as you can.
In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor. The salad is delicious with toasted pita bread and shrimp. Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.
Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from "Martha Stewart's Dinner at Home."