Wondering about Israeli couscous or how to cook it? If you already love couscous, or, you're just curious about exploring different whole grains and foods from around the world, here's what you need to know about Israeli couscous, also called pearl couscous. Can't find it in your grocery store? Shop online for Israeli couscous.
See also: 11 beautiful Israeli couscous recipes
What is Israeli couscous?Israeli couscous, also called pearl couscous, is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour. While I've always seen it labeled as Israeli couscous, others might know it as "pearl couscous", "Jerusalem couscous", or, as it is known in Israel, "ptitim". Bob's Red Mill, one commonly known brand, labels their product "Natural pearl couscous".
See also: Eight common whole grains
So, what does it taste like? Because of its size, Israeli couscous has a slightly chewy texture, similar to barley, and, because it's toasted, it has a slightly nutty flavor. Like regular couscous and other whole grains, however, Israeli couscous is rather bland on it's own, and needs to be prepared with seasonings, spices, sauces or fresh herbs. Scroll down for some preparation and recipe ideas.
Because Israeli couscous is made from wheat flour, it is not a gluten-free food, though it is vegetarian and vegan. Israeli couscous also has a low glycemic index, making it a healthy and high-fiber food.
How to cook Israeli or pearl couscous?You can cook Israeli couscous any number of ways. It can be used much like pasta, rice, or any other whole grain. Add a handful to salads, add it to soup to add a more full-bodied texture, or top it with a saucy vegetable stir-fry or roasted vegetables. Try making a savory Israeli couscous pilaf instead of a rice pilaf, or use it to make a chilled grain salad, like a quinoa salad or a rice salad. You could try Israeli couscous in any recipe that called for orzo as well. See also: Vegetarian rice dishes
To prepare Israeli or pearl couscous, you'll need about 1 1/4 cups of water or vegetable broth for every 1 cup of dry grain. Simmer the grains stovetop, covered, for about 10 minutes. The grains fluff up just slightly, and, like barley, they have more an "al dente" mouth feel when when done cooking.
For a basic recipe with a bit more flavor, toast the dried pearls for a minute or two in a bit of butter, vegan margarine, or olive oil before cooking, just like you would do for making a risotto.
Israeli couscous recipesLooking for a few good vegetarian or vegan Israeli couscous recipes to add to your cooking repertoire? Here's a few tried-and-true preparations you might like:
- Israeli couscous risotto with Parmesan cheese and spinach
- Easy Israeli tomato salad with pearl couscous
- Pearled couscous with market-fresh green peas
- Spinach, shallot and Israeli couscous with Parmesan
- Israeli couscous with fresh mozzarella balls
- More vegetarian Israeli couscous recipes