This is a master recipe for a simple, subtle Israeli couscous pilaf, perfect for a side dish of many robust main courses. All riffs can jump off from here, and I am sure there are millions. Have fun. You can add other grains, veggies, nuts (pistachios!), raisins - you name it. Make it your own. 2 Tbsp olive oil 1 cup Israeli couscous 1 red or orange pepper, finely diced (I used half and half) 1 shallot, minced 1 clove garlic, minced 1-1/2 cup water 1 tsp chicken bouillon (I used Better Than Bouillon paste) 1/2 tsp Italian (or Provencal) dried herbs Heat the olive oil in a medium pot. Add the peppers and shallot and sauté over medium heat for about 3-5 minutes, until the veggies soften a bit and just begin to brown. Add the couscous and cook another 3-4 minutes, stirring almost constantly. You want to slightly toast the couscous, but not brown it much. Add the garlic and the herbs and cook, stirring, for another 2-3 minutes. Turn heat to high and add the water and the bouillon and...