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Cook: This “risotto” uses pearl couscous instead of rice, which cuts down the stirring time.

If you can’t find fregola, substitute an equal amount of pearl couscous, but cook it for only five minutes before adding the beans, parsley and garlic.

Chef Aner Ben Refael turns to a common Israeli pantry staple - pearl couscous - and treats it like rice for risotto.

The wheaty flavor of pearl couscous, which sometimes is labeled Israeli couscous, is nicely complemented by the salty, nutty notes of Parmesan cheese and the grassiness of fresh parsley.

Bake pearl couscous with chickpeas, roasted tomatoes and garlic.