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This weekend kicks off the celebratory start of summer, and my new favorite side dish for the occasion is Israeli couscous, the small BB-shaped baked pasta that's not really couscous at all. Simple and versatile, it's a must-have as the heat intensifies. While traditional couscous and Israeli couscous are both wheat-based, the former is fine and grainy in texture, and the latter performs like hearty orzo. Use a two-to-one ratio of liquid to pasta, and rather than water, try stock to add more flavor. Begin by sautéing the Israeli couscous in a tablespoon or two of olive oil for a couple of minutes, then pour in stock, bring to a boil, and let simmer for eight to 10 minutes. Check along the way to ensure it doesn't overcook. Drain the remaining liquid immediately and toss with grilled shrimp, veggies or bits of grilled meat for a hearty lunch. For a primavera-style side, add veggies during the last few minutes of the cooking process. Try thawed peas, sautéed red, orange or yellow bell pepper, or blanched vegetables, like broccoli rabe, fresh green beans or asparagus. Top with fresh herbs and parmesan cheese and serve warm.