Israeli couscous
Toasted semolina spheres
Israeli couscous is a type of pasta made from semolina or wheat flour, consisting of small, round granules larger than traditional North African couscous.
Unlike its finer namesake, which is steamed, Israeli couscous is toasted during production, giving it a slightly nutty flavor and chewy texture.
It holds up well in salads and soups and absorbs sauces without becoming mushy.
I tossed the Israeli couscous with roasted vegetables and herbs.
- toastedBrowned by heat
- chewyResisting easy biting
- chewy textureResistant to biting through
- nuttyEccentric or almond-flavored
- MediterraneanSea between Europe, Africa, Asia
Middle Eastern cuisine · pilaf · salad · grain salad · olive oil · feta · chickpeas · herbs · lemon · fresh herbs · grain · pasta · bouncy · al dente · tahini · cucumber · tomatoes · mint