The Supersized Cousin of Couscous

Published on Thursday, May 5, 2011, by Caitlin McGrath / Edit Post

Israeli couscous has large, pearl-shaped grains that are a big ol' relative to the tiny grains of North African couscous, but both are actually a form of pasta. "If there is a recipe that calls for regular couscous, I'll use Israeli instead," says beetlebug. "I like the size and texture of the larger grains." Israeli couscous can be used in soups, pilafs, or cold in salads. atheorist uses this method for measuring and cooking: "Put measured amount of dry couscous in dry pot. Pour enough boiling water over it to cover. Now measure the exact same amount of boiling water as dry couscous and add that. Bring to a boil, then lowest possible simmer, covered, until all the water is absorbed."

beetlebug often uses this toasted Israeli couscous with pine nuts and parsley as a base recipe, swapping in different ingredients depending on what's on hand. NYChristopher loves pearl couscous with olives and roasted tomatoes, which he likes best warm but says is also good as a cold salad the next day.

After cooking the couscous, DMW dresses it with vegetable oil and rice wine vinegar and adds scallions, dried cranberries, and toasted pine nuts; then chill and serve cold. johnecampbell is a fan of this toasted Israeli couscous salad with grilled summer vegetables.

You don't have to go camping to enjoy CHOW's Campfire Couscous with Zucchini and Pine Nuts.

Discuss: Israeli couscous...I bought it, now how do I cook it?

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  • What you call Israeli couscous (and we here in Israel call ptitim) and couscous are totally different things! Couscous is made from semolina, steamed so that it absorbs water and puffs up as it cooks. Israeli couscous is small toasted pasta that was introduced when rice was unavailable. Both are however, super yummy.

  • Wow. I wonder who came up with the (ingenius?) idea to tell Americans cous cous is made of small pasta. No, it is not! This is false information!

    Cous Cous is the NAME OF THE DISH made of MILLET. Yes, Millet! And cous cous is the name of the dish.

    I am shocked to see what is being sold here as "cous cous", even printed on packages, but when you read the ingredients, it is only small pasta....+READ

    Wow. I wonder who came up with the (ingenius?) idea to tell Americans cous cous is made of small pasta. No, it is not! This is false information!

    Cous Cous is the NAME OF THE DISH made of MILLET. Yes, Millet! And cous cous is the name of the dish.

    I am shocked to see what is being sold here as "cous cous", even printed on packages, but when you read the ingredients, it is only small pasta. Maybe the Isrealis re-invented the recipe of cous cous by usind polished pasta so small as Millet. But that is still a fake, or if you want it friendlier, it is a "re-invention".

    This would not be a problem, but when you start talking about "north african cous cous" and you mean that small pasta, then you are spreading more disinformation. To make an original cous cous the way the northern african people eat, you will need Millet. Which is actually available in US supermarkets, I have seen it!!-COLLAPSE