Israeli couscous is a small round semolina pasta not to be confused with the tiny yellow couscous from North Africa; is a completely different animal! Sometimes called pearl couscous or maftoul, it resembles barley or very small white peas.

After being shaped and rolled into small balls, these semolina pearls are roasted in an open flame oven. This distinguishes couscous from most pastas, which are dried but not roasted. Roasting gives the couscous a distinctive nutty flavor and a particularly satisfying mouthfeel, and it also seals in the starch and stiffens the exterior, allowing the pearls to absorb liquid without falling apart. That is why Israeli couscous is ideal for spicy preparations, whatever the sauce or reduction, the couscous soaks up the flavor beautifully and the sauce adheres well to each little pearl.

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

Although Israeli couscous does not cook as quickly as the quick cook version of North African couscous, it is much quicker than the traditional method of steaming the couscous multiple times.

Like other pastas, Israeli couscous is very easy to prepare; you can simply add it to boiling water and cook for 10 minutes or so. Once ready, sauce it as you would any pasta, or use it as a delicious and colorful bed for grilled or baked fish, meat or chicken. Just add a pan sauce for a truly wonderful dish! It’s great the next day too. For lunch, I often sprinkle leftover cooked couscous over some greens and chopped vegetables, it’s an easy way to give the salad a little more substance.

But there is 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 simmering broth every few minutes. Simply sauté aromatics (like onion and garlic) in olive oil, add the couscous and toss well to coat, and then add the stock or broth. Cook, allowing the couscous to simmer and absorb the liquid, and when it’s done, add any vegetables, herbs, and seasonings you like. This risotto-style couscous is simply sensational made with fresh basil and summer tomatoes; sprinkle some feta cheese on top and serve with grilled marinated lamb or chicken.

Israeli couscous is also wonderful for picnics and potlucks. Try it in your favorite pasta salad. Pasta salads are often made with larger pasta shapes that dominate the dish with their starchy texture. But pasta salad made with Israeli couscous allows each delicious element to shine. Each bite is a perfect balance of smooth, flavorful pasta and the delicious ingredients you’ve chosen for the salad.