Israeli Couscous

Have just discovered Israeli Couscous. More pasta like with bigger granules and a chewy texture than the usual middle eastern variety. I cooked it how I would cook risotto. Sautéed some chopped onion, then stir in the couscous, gradually stir in chicken stock until almost cooked then added finely chopped tomatoes and broccolini stem (waste not want not). The whole process took about 10-15mins. Last night I topped it with pan fried perch and broccolini florettes. I really should have taken a photo but this is what the packaging looks like. You can find it in speciality food stores and some supermarkets.