Couscous, Israeli

Israeli Couscous

The most familiar and easy-to-get couscous – Ptitim – has many monikers including Israeli couscous, Jerusalem couscous, Middle Eastern couscous, and simply pearl couscous. While its traditional couscous and pasta cousins date back centuries, Israeli couscous was developed in a factory in the early 1950s when rice was scarce.

Israeli couscous is used in a slew of different dishes both hot and cold. It can be fried with water, baked, paired in soups, salads and stews, deserts and stuffing, and makes a great rice substitute. Seafood and shellfish, such as clams and mussels, are often paired with couscous in flavorful sauces and broths.

Unlike traditional Moroccan couscous, Israeli couscous is toasted or ‘puffed’ to about the size of a peppercorn, delivering a light, nutty flavor and chewy element. Smaller in size than fregola couscous, the Israeli version delivers a similar robust tastiness that absorbs flavored sauces thoroughly.

Couscous is a staple food in Morocco, its place of origin, as well as North African nations including Libya and Algeria. It is often mistaken for pasta, like orzo, and although couscous is prepared similar to pasta in that its texture softens while cooking, the biggest difference is in how it’s made. Couscous is made from durum wheat semolina flour that is moistened with water and rolled until small, round balls form. Pasta is simply ground flour and water combined, then kneaded into various shapes.