1tspfreshly cracked black pepperplus more for serving
1/3cupfreshly grated pecorino, plus more for servingparmesiano reggiano is fine
1tspparsley, finely chopped
For the Israeli Couscous
In a medium pot over high heat, add the Israeli couscous and water. Bring to boil. Once boiling, reduce heat to a light simmer. Let cook, uncovered and stirring occasionally, until liquid has absorbed and couscous is tender, about 10 minutes.
Once the liquid is absorbed and couscous is tender, remove from heat. Season with salt and black pepper. Stir in the pecorino and mix until combined.
Top with 3 turns of freshly cracked black pepper, a sprinkle of freshly grated pecorino and parsley.