I have been wanting to try Israeli couscous for awhile, but had trouble finding it locally (though I've now realized I could easily score some at one of the many Middle Eastern food shops on Atlantic Ave.) I brought some home from the Brattleboro Food Coop on my last trip to Vermont and gave it a go for lunch yesterday. Without formulating a game plan I sauteed a zucchini and a yellow squash to near oblivion (I like them carmelized, almost burnt), threw in some pine nuts, golden raisins and a frozen cube of pesto and let the flavors "marry" for awhile. Separately, I cooked the couscous like pasta and then stirred it all together. I must admit that the couscous, which I just cooked in water, was a little bland, but everything else was great. I think next time I will cook the couscous in broth or let it cook longer with the other flavors. But, all-in-all, a tasty lunch and even verging on healthy!