What is Israeli Couscous?
The pasta that look like little balls or large couscous was first introduced in Israel in the 1950s when there was a rice shortage. They were called “Ptitim”, which literally means flakes, because they started out looking more like rice. They have a chewy texture and nutty taste.
The product was an instant success in Israel. Many years later when it was introduced in America, it was called Israeli Couscous or Pearled Couscous.
It is quick and easy to prepare and can be made from white or whole wheat flour. It is a popular children’s food in Israel, but in the U.S. it has been seen in some of the trendiest restaurants and gourmet markets.
It is a really versatile grain and can be used in everything from soups to salads, to simple sides. It is a useful pantry staple to keep around and can sub in for rice or pasta in most recipes.
Check out 10 Israeli Couscous recipes you will want to try and order your couscous here.
10 Recipes To Cook with Israeli Couscous
If you prefer the larger Israeli couscous, which are more pasta like, they only take a few more minutes.
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