Photo by James Ransom

As the memories of this past winter move farther away from our rearview mirrors, and spring appears to us in all its long-awaited glory (rainy and all), it becomes clear that the time to lighten up our weeknight meals has come. 

Couscous is a tiny semolina-based pasta, that is prepared as easily as rice, and lends itself to as many flavor combinations as you can dream up. Israeli couscous is a larger version of its more mainstream, miniscule cousin, and with its larger size, it brings a rugged chewiness that holds up well to assertive flavors and textures -- like those of the olives, lemon thyme, raw sweet onion, and citrus in this recipe -- but lacks the heaviness of winter starches.

Stick to the Mediterranean vibe and serve this pasta dish alongside lemon and herb-marinated fish (broiled, pan-fried, or grilled), or make it a one-pot, fork-only meal by mixing cooked calamari or shrimp directly into the couscous. Even if it doesn't look like spring outside just yet, you'll have your belly fooled.

Citrus Olive Couscous by vegetarianirvana

Serves 3-4

1 tablespoon light olive oil
1 cup Israeli couscous
1 3/4 cup OJ, freshly squeezed or store bought (without pulp)
12 salty, pitted green marinated olives, divided
2 tablespoons finely minced sweet yellow onions
Salt and pepper to taste
A couple of sprigs of lemon thyme leaves (optional)

See the full recipe at Food52.

What's your favorite way to prepare couscous? Do you prefer traditional tiny couscous or the pearl-sized Israeli version? Share your comments below!

Like this post? See last week's Easy Everyday topic: Roman-Style Chicken Saltimbocca.