Israeli couscous, also known as pearl couscous, is a versatile pasta made from toasted semolina flour. Sometimes referred to as Jerusalem couscous or ptitim, this grain is rounder and slightly larger than regular couscous. It has a wonderful chewy texture when cooked, which lends itself well to many dishes. Mix it with fresh vegetables and feta cheese for an Israeli couscous salad.
How to Cook Israeli Couscous
To cook, boil 1-1/4 cups of water, 1/4 teaspoon of salt and 1 teaspoon of butter in a saucepan. Stir in 1 cup of couscous. Cover and remove from heat, let stand for 5 minutes.
Nice alternative to pasta or rice, and the Israeli couscous is large enough that we know what we are eating.Joanne, Clark, SD
The best couscous I’ve triedKseniya, Brooklyn, NY
our meal every dayMargarita, Miami, FL
My first time with couscous. It is now a staple in my pantry.Michael, Gladstone, MI
Semolina. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
Serving size 62g (~2.2 oz.)
|Amount per serving|
|Calories from Fat||9|