Although the couscous granules look like grains, couscous is actually tiny ground pasta made from a type of wheat called semolina. Unlike other pastas, which are mixed with water and eggs into sheets, couscous is made by rubbing semolina between wet hands until miniscule pieces are formed. The couscous is then dried and later cooked in boiling water. Israeli couscous is also a type of pasta, but consists of granules that are much larger about the size of small pearls. Made from wheat flour and semolina, Israeli couscous has a ball-like shape and is toasted, rather than dried, after the granules are formed. This process gives Israeli couscous a nuttier flavor and chewy bite that adds an unexpected touch to regional recipes. We offer Israeli couscous, made in USA, from the finest amber, durum US wheat, thus giving it the premium quality that you can expect. Named for its unique shape, Pearled Couscous (also known as Israeli Couscous or Pearled Pasta) is shaped and rolled into tiny balls and then toasted. This allows the product to absorb liquids and cook up more like a rice or risotto. The toasting process gives this product a nutty flavor and satisfying mouth feel. To prepare it, start by sauteing the couscous in oil. Then add 1 1/4 cups of boiling water and mix the couscous in a pan. Cover and simmer for 8-10 minutes and stir occasionally. Once the water is absorbed, fluff it with a fork and this couscous is ready to serve. One can also combine couscous with oregano, basil, or your own blend of herbs, seasonings, and vegetables.
