Israeli couscous is also a type of pasta, but consists of granules that are much larger – about the size of small pearls. The small balls of toasted semolina are a versatile alternative to rice or pasta.
So, what does Israeli couscous 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 savoury flavour.
Israeli couscous is best prepared with seasonings, spices, sauces, or fresh herbs. It can be used much like pasta, rice, quinoa, 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.
Israeli Cous Cous recipe ideas include:
1. Israeli couscous salad with cucumber, cherry tomatoes, pine nuts, extra-virgin olive oil, feta cheese, fresh lemon juice, lemon zest, black pepper, and fresh mint
2. Roasted bell peppers stuffed with Israeli couscous
3. Toasted Israeli couscous with fried eggs
4. Israeli couscous risotto with mushrooms
Try it yourself!
Product of Israel
(Typical analysis per 100g)
Energy 1519 kJ
Protein 12 g
Fat Total 1.5g
- Saturated 0 g
Carbohydrates 72 g
- Sugars 1.7 g
Sodium 0 mg
Semolina durum wheat and water (no preservatives or additives)
Packaged in a facility that processes peanuts, wheat and milk products
Store item in an airtight container in a cool dry place.
Up to 12 months if stored correctly. See label for Best Before date.