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Israeli couscous is a small, round semolina pasta not to be confused with the tiny yellow couscous of North Africa; it’s a completely different animal! Sometimes called pearl couscous or maftoul, it resembles barley or very small white peas.
After being shaped and rolled into small balls, these semolina pearls are toasted in an open flame oven. This distinguishes couscous from most pastas, which are dried but not toasted. Roasting gives the couscous a distinctive nutty flavor and a particularly satisfying mouthfeel, and it also seals in the starch and reinforces the exterior, allowing the pearls to soak up the liquid without falling apart. This is why Israeli couscous is ideal for spicy preparations, whatever the sauce or reduction, the couscous absorbs the flavor beautifully and the sauce adheres well to each little pearl.
Israeli couscous is one of my favorite ingredients and is a staple in my home pantry. I love it for two reasons: it’s incredibly versatile and delicious, and it’s fun and easy for kids to eat. Mac and cheese made with Israeli couscous is almost as fun as ice cream dots!
Although Israeli couscous does not cook as quickly as the quick-cooking version of North African couscous, it is much faster than the traditional method of steaming the couscous several times.
Like other pastas, Israeli couscous is very easy to prepare; you can just add it to boiling water and cook for 10 minutes or so. Once ready, sauce it as you would with any pasta, or use it as a delicious and colorful bed for grilled or baked fish, meat or chicken. Just add a bread sauce for a truly wonderful dish! It’s great the next day too. For lunch, I usually sprinkle leftover cooked couscous over some chopped greens and greens, it’s an easy way to give a salad a little more substance.
But there is another way to make Israeli couscous, and it’s worth the extra time. Try it “risotto style”. Unlike risotto, you don’t have to stand on top of the couscous adding simmering broth every few minutes. Just sauté the aromatics (like onion and garlic) in olive oil, add the couscous and stir well to coat, and then add the broth or broth. Cook, allowing the couscous to simmer and absorb the liquid, and when it has done so, add any vegetables, herbs and seasonings you like. This risotto-style couscous is simply sensational made with fresh basil and summer tomatoes; sprinkle some feta on top and serve with grilled marinated lamb or chicken.
Israeli couscous is also wonderful for picnics and potlucks. Try it in your favorite pasta salad. Pasta salads are often made with larger pasta shapes that dominate the dish with their starchy texture. But the pasta salad made with Israeli couscous lets each delicious element shine. Each bite is a perfect balance of smooth, flavorful pasta and the delicious ingredients you’ve chosen for the salad.