Israeli couscous
Toasted, pearl-shaped semolina pasta. Much larger than regular couscous and chewier, closer to a small pasta than a grain. Cooks more like pasta too: simmered in liquid rather than just steeped.
Used for
- salads
- side dish
- soups
- pilafs
In the kitchen
- Toast in a dry pan or oil before adding liquid for extra nutty flavor.
- Simmer like pasta rather than steeping like regular couscous.
- Rinse after cooking to stop it from clumping if serving cold.
Picking it at the store
- Also sold as 'pearl couscous'. Same product, different name on the box.
- Cooks in about the same time as small pasta shapes; don't use regular couscous's quick-steep method or it'll stay hard.
Related terms
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