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My dinner plate, as a kid, always had a meat, vegetable, fruit, meat and something white. It was the Midwest, middle class, wholesome – not quite whole – food. My mom called the white side dishes, the “starch” like it was one of the major food groups. Starches – potatoes, rice, bread, pastas – have an important role as meal extenders and definitely, back in the day, keeping people warm. True comfort food.

What do you say we get out of ourcomfort zone today and take our tastebuds from the Midwest to the Middle East. Although seemingly exotic, most grocers sell Israeli couscous or pearl couscous. It’s different from instant couscous, not only because it doesn’t get caught in your teeth and cookware, but because it’s not presoaked with all flavor strained out.

Now for a momentary history lesson because I learned a few things in my research and feel the need to share. In 1949, the newly established State of Israel was lacking in food and currency because the population rapidly grew. The new regime mandated rationing and thus the State entered its Austerity Period. Israel’s first Prime Minister suggested to a prominent food producer to quickly develop a wheat-based as a substitute for rice. The challenge was met and ptitim,made of toasted hard wheat flour, was created. Later, it was made into little balls to resemble rice and Israeli Couscous was born.

Although some kids might snack on uncooked couscous, it needs ample seasoning to shine. What sets this starch apart, is the toasty layer that comes from browning couscous before adding stock. The seasonings provide that flavor vacation we seek, especially if adding the cinnamon stick. This can be your starter recipe. Mix in additional vegetables for a heartier side dish or cooked proteins for a one-pot meal.