• Ingredients durum wheat semolina, salt, water
• Origin Lebanon
• Description Israeli couscous is also known as Jerusalem couscous or pearl couscous. This golden colored couscous is made of spherical granules that are approximately 3 mm in diameter. It is considerably larger than the regular, tiny couscous. When cooked properly, the granules will be soft, not sticky, and will separate easily. It can be cooked as pasta, rice or any other grain. You can add it to salads and soups or top it with your choice of vegetables.
• To prepare in a large saucepan, combine 1 cup of couscous with 3 cups of water and bring to a boil. Reduce heat and simmer covered until tender, 15-20 minutes. Rinse with cold water, drain well and serve.

Bring to a boil 160 ml (approx. 2/3 cup) of water in a saucepan. Pour in 1/2 cup (90 g) of couscous and cook 10 to 12 minutes. Serve warm or cold in a salad!

Tip: To bring out the flavour, we recommend lightly toasting the pearls before cooking.