Israeli couscous is made of small, round pearls of pasta. Similar to regular couscous, it resembles a grain but is made of wheat flour. Because of its large surface area, it holds sauce well and is very versatile; Israeli Couscous can go in soup, be baked, served as a pie, or made into a risotto.
While Israeli couscous is trendy among Western gourmets, it is considered children's food in Israel.
Grains of Israeli couscous are round and similar to pearls in size and shape. Originally made of hard-wheat flour, there are now versions available which are made from whole-wheat flour and spelt flour.
Selecting and Buying
Preparation and Use
In Israel, this form of couscous is eaten primarily by children, often flavored with tomato paste or fried onions. It is available in "fun shapes" such as stars and hearts, in addition to the more common spherical form. In the United States, Israeli couscous is eaten by adults and is seen as being very trendy. The individual pieces retain their shape well, even after several hours in a sauce or broth. Israeli couscous responds well to re-heating, and the grains do not tend to clump together.
Conserving and Storing
Dried couscous should be stored in an airtight container, preferably in a dark place.