My friend Ritu suggested that I try Israeli couscous. As I jump at the idea of trying new ingredients in my recipes, I was looking forward to experiment with it. Israeli couscous looks and tastes like Sago(sabudana/Javarasi) but it’s not the same grain. It’s sometimes called as pearl couscous for its color and its size. It cooks much easily without any need for soaking. I was initially inclined to just follow the recipe instructions on Want to know more about this recipe?