We were having dinner at Oakland Hills for Maggie's brithday and my lamb chops were served with this side dish using Israeli couscous. It was wonderful. I asked the Chef if he would share the recipe with our neighbors on the show and the consented. Thanks Chef!
Rob Allison.

Individual baked pasta gratins are just one more way to experiment with and develop new creations for Israeli couscous. The pearls are boiled first in stock and then baked. Substitute a b├ęchamel sauce for the half-and-half mixture before baking. As a variation, you could also add caramelized onions.

2 1/2 c. Israeli couscous
50 oz. of chicken stock mixed with 3 c. water
16 oz. half & half
4 egg yolks
1/4 c. crisp bacon bits
4 oz. Chevre cheese
dash nutmeg
kosher salt
freshly ground white pepper
zest and juice of 2 lemons
1/2 c. bread crumbs
chopped chives, as garnish

Boil Israeli couscous in the stock and water; drain and cool slightly. Whisk the egg yolks in a large bowl and slowly add the half-and-half to the yolks. Combine couscous, bacon, Chevre, nutmeg, salt, lemon product and white pepper in the large bowl with the half-and-half mixture. Divide into 8 (4 ounce) ramekins and bake in water bath at 350° for 35 minutes. Combine the melted butter and bread crumbs. After the initial baking time of the couscous, add this mixture to the tops of the gratins and bake for an additional 10 minutes til lightly browned. Garnish each with sliced chives.
(serves 8)

Israeli Couscous Gratins recipe is published in our February, 2007 Menu Minder.