The Essential Issue In Satisfying Customers In The Make-To-Stock Adventures in Israeli Couscous

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Adventures in Israeli Couscous

Israeli couscous is a small round semolina paste, not to be confused with the tiny yellow North African couscous; that’s a whole different animal! Sometimes called pearl couscous or maftoul, it resembles barley or very small white peas.

After forming and rolling into small balls, these semolina pearls are toasted in an oven over an open fire. This distinguishes couscous from most pastas, which are dried but not toasted. Toasting gives couscous its characteristic nutty flavor and particularly pleasant mouthfeel, and it also seals in the starch and strengthens the exterior, allowing the pearls to absorb liquid without falling apart. That’s why Israeli couscous is perfect for savory preparations, whether it’s a sauce or a reduction, the couscous absorbs the flavor wonderfully and the sauce adheres well to each little gem.

Israeli couscous is one of my favorite ingredients and is a staple in my house. I love it for two reasons: it’s incredibly versatile and delicious, and it’s easy and fun for kids to eat. Mac and cheese made with Israeli couscous is almost as satisfying as ice cream!

Although Israeli couscous does not cook as quickly as the North African instant version, it is much faster than the traditional method of steaming couscous several times.

Like other pastas, Israeli couscous is very easy to prepare; you can just add it to boiling water and cook for about 10 minutes. Once it’s ready, toss it with a sauce like you would any pasta, or use it as a tasty, attractive bed for grilled or broiled fish, meat or chicken. Just add the pan sauce for a truly delicious meal! It’s great the next day too. For lunch, I often sprinkle leftover cooked couscous over some herbs and chopped vegetables. It’s an easy way to give salads a little more energy.

But there’s another way to make Israeli couscous, and it’s worth the extra time. Try it risotto style. Unlike risotto, you don’t have to stand over the couscous adding boiling broth every few minutes. Simply saute the aromatics (such as onion and garlic) in olive oil, add the couscous and toss well to coat, then add the broth or stock. Cook, allowing the couscous to boil and absorb the liquid, and when it boils, add the vegetables, herbs and seasonings as desired. This risotto-style couscous is simply sensational made with fresh basil and summer tomatoes; top with feta cheese and serve with marinated lamb or grilled chicken.

Israeli couscous is also great for picnics and potlucks. Try it in your favorite pasta salad. Pasta salads are often made with larger pasta that dominates the dish with its starchy texture. But the pasta salad, made with Israeli couscous, lets every appetizing element shine. Each bite is the perfect balance of soft, flavorful pasta and whatever delicious ingredients you’ve chosen for your salad.

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