Israeli couscous

These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark.

This variation on paella uses Israeli couscous in place of rice.

Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285.

Couscous is frequently thought of as a grain, but it's actually a pasta. This is more apparent in rounds of toasted Israeli couscous, which are larger and chewier than the familiar Moroccan kind. Try this dish with chicken or fish.

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.