We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Culinary

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Is Israeli Couscous?

By Cynde Gregory
Updated: May 17, 2024
Views: 9,724
Share

Israeli couscous is more than just couscous made in Israel. The couscous that is most familiar to most chefs and, by extension, to most diners hails from North Africa, particularly Morocco. The African version, like Israeli couscous, is served as the foundation for stews or cold salads. Both Israeli couscous and its more familiar cousin are a type of pasta composed of wheat flour and semolina, although Israeli couscous, according to some gourmands, has more personality.

In North Africa, this tiny pasta is called berkukes. A master of disguises, it goes by the name of matfoul in Palestine and takes a bow in Lebanon, Jordon, and Syria as well. The better-known and more traditional couscous is smaller, yellow, and irregularly shaped as a result of the fact that it is a dried pasta product.

Sautéed garlic, onions, and vegetables form the foundation for a properly prepared ptimim, as it is known in Hebrew. These sautéed vegetables might be supplemented with meat such as goat, sausage, or chicken. After these foods have cooked, the couscous jumps into the pot for a quick fry, after which enough water is added to steam the pasta bits.

Pearl, or Israeli, couscous watches its figure, being formed into perfectly shaped, tiny globes. Home cooks who are familiar with it already know it begs to be used in soups or salads and makes a perfect side for meat or vegetarian main dishes. Instead of being dried, Israeli couscous is toasted and boasts a chewy nuttiness as a result.

The combination of toasting and their perfectly round, pearl-like shapes means this type of couscous offers cooks a different textural base than traditional dried couscous. This type of couscous has no objections to being reheated, having a strong enough sense of self not to disintegrate into mush, as can its North African counterpart. It retains not only its shape with reheating but its delightful dense chewiness too.

This dish was first used as a substitute for rice during a time when it was scarce. Israel’s Mizrahi immigrants depended upon rice in nearly every meal, and its absence created dietary unhappiness. At the request of the government, rice-shaped ptitim was invented by the Osem food company, and soon after, the round version was added.

Similar to orzo and risotto, Israeli couscous has become an international star. It is available in many international gourmet food groceries and restaurants, and top chefs vie with one another to create uniquely original recipes. This is ironic, given that, in Israel, children are its biggest fans, especially when it’s made with tomato paste. In fact, manufacturers have responded to the fan base by offering it in the shape of stars and little hearts on the home front.

Share
WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Editors' Picks

Discussion Comments
Share
https://www.wisegeek.net/what-is-israeli-couscous.htm
Copy this link
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.