Often mistaken for a whole grain, Israeli couscous is actually made of semolina flour and water. This pasta was developed by David Ben-Gurion to feed the influx of new immigrants to Israel starting in the 1950s. Also known by ptitim, giant couscous, and pearl couscous.
Couscous can be served warm or at room temperature as a side dish with pesto or tomato sauce, or served as a part of a pasta salad. Israeli couscous is typically cooked in a ratio of about 1 cup dry couscous to 112 cups water, but you can also cook it like pasta, simply draining off excess liquid once the couscous is al dente. Substitute chicken or vegetable broth for water for even more flavor. We love to mix left over roast veggies into cooked Israeli couscous for a tasty salad.