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"This pilaf was accompanied by a soy-glazed salmon that I wanted to write about until I actually made it. While it was good, it was not my ideal soy-glazed salmon and so I&amp;#039;m going to keep searching on that one and share the side, toasted Israeli couscous with celery, onions and carrots.  &amp;amp;lt;&amp;amp;gt;  I bought this in the bulk bins at Whole Foods, and I think it&amp;#039;s pretty. It&amp;#039;s more recognizably pasta than traditional couscous; check out my recipe below:  I started by sauteing minced onion, celery and diced carrot in lots of good olive oil. Then I added 1 1/2 cups of the couscous and stirred until it was getting kind of toasty.  &amp;amp;lt;&amp;amp;gt;  I added 3 cups chicken stock and brought it to a boil, then dropped it to a simmer. I let it simmer until all the liquid was absorbed, about 12 minutes. Then I covered the skillet and let it sit for a few minutes. Served with soy-glazed salmon, although it would be really delicious with a roast chicken.  &amp;amp;lt;&amp;amp;gt;  Try one of these dishes as a main course with this:  Easy Mustard Salmon Perfect Roast Chicken  Bacon-Wrapped Pork Tenderloin \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48389/israeli-couscous-pilaf-2268/>