Israeli couscous, also known as pearl couscous or maftoul, is a type of pasta that originated in the Middle East. It differs from traditional couscous in that it is larger in size and is shaped like small balls or pearls. Israeli couscous has become popular worldwide for its unique taste, texture and versatility. But what exactly makes this food so special and unique? Here is an in-depth look at the history, production, nutritional value and culinary uses of Israeli couscous.
History of Israeli Couscous
Israeli couscous was first created in the 1950s in Israel. At the time, food was scarce in the country so the goal was to create a pasta product that could be produced domestically using semolina flour and water. The result was pearl-shaped balls of pasta that were larger and heartier than traditional North African couscous. This new pasta product was dubbed “ptitim” but later became known as Israeli couscous internationally.
Some key historical facts about Israeli couscous:
- Invented in Israel in the 1950s
- Originally called “ptitim” – Hebrew for “little crumbles”
- Used as a wheat-based alternative to rice
- Mass production began in the Osem factory in Israel
- Exported from Israel and popularized worldwide since the 1990s
So in summary, Israeli couscous emerged from humble beginnings in Israel as a creative way to produce pasta domestically. Its unique pearl shape set it apart from other types of pasta and couscous. Today it continues to grow in popularity worldwide as a delicious and versatile pantry staple.
Production and Varieties
Israeli couscous is made by rolling moistened semolina or durum wheat flour into small beads or spheres and then coating them with additional flour. The beads are then dried before packaging. This gives the pasta its distinctive round, pearl-like shape.
There are a few different sizes and varieties of Israeli couscous:
- Small pearl – 2-3mm diameter
- Large pearl – 5-6mm diameter
- Whole wheat – made from whole wheat flour
- Flavored – infused with ingredients like spinach, tomato, basil, curry, etc.
The small pearl size is the most common. Large pearl couscous has a chewier texture and is sometimes called “Israeli rice” due to its larger, rice-like appearance. Whole wheat and flavored versions cater to different dietary needs and tastes while maintaining the classic pearled shape.
Here is a table comparing the different varieties:
| Type | Ingredients | Shape | Texture |
|---|---|---|---|
| Small pearl | Semolina flour, water | 2-3mm balls | Small, smooth, tender |
| Large pearl | Semolina flour, water | 5-6mm balls | Large, chewy |
| Whole wheat | Whole wheat flour, water | 2-3mm balls | Small, smooth, tender |
| Flavored | Semolina flour, water, flavors | 2-3mm balls | Small, smooth, flavored |
As shown, Israeli couscous is available in different sizes and flavors while maintaining its distinctive pearl shape. This versatility makes it easy to substitute into a wide range of recipes.
Nutritional Profile
Israeli couscous is nutritionally similar to pasta since it is made from wheat flour. One cup of cooked Israeli couscous contains:
- Calories: 176
- Protein: 6g
- Fiber: 4g
- Fat: 0.5g
- Carbs: 36g
So it is a high-carb, low-fat food that can provide some protein and fiber. Whole wheat Israeli couscous contains more fiber and nutrients than the semolina flour version.
Here is a nutritional comparison between Israeli couscous, regular couscous, and rice:
| Food | Calories | Protein | Fiber | Fat | Carbs |
|---|---|---|---|---|---|
| Israeli couscous | 176 | 6g | 4g | 0.5g | 36g |
| Regular couscous | 176 | 6g | 2g | 0.5g | 36g |
| Rice | 158 | 2g | 0g | 0g | 34g |
As shown, Israeli couscous provides more fiber than regular couscous and rice. It contains a similar number of calories and carbs to the other grains. So it can provide a nutritious gluten-free alternative to dishes that typically contain rice or regular pasta.
Culinary Uses
Israeli couscous is very versatile in cooking. Its pearls hold up well to boiling, baking, sautéing, and absorbing flavors. Here are some of the most common ways it is used:
Salads
The pearls in Israeli couscous give fun texture to salads. It can be used in grain bowls, veggie salads, pasta salads, or as a base for salad dressing. Some popular recipes are Israeli couscous salad with cucumbers, tomatoes, and feta or an Israeli couscous tabbouleh.
Soups
Israeli couscous makes a hearty, filling addition to soups and stews. It can be cooked right in the broth or added toward the end of cooking. Try using it in minestrone, vegetable soup, chicken soup, or beef stew.
Side Dishes
For a flavorful side, sauté Israeli couscous with herbs, spices, vegetables, or citrus juice. It can also be tossed with vinaigrette as a room-temperature side salad. Pair it with grilled meat or fish.
Breakfast
Get a morning protein boost by cooking Israeli couscous in milk, adding eggs and spices, and baking into a casserole. It can also be used in granola or breakfast bowls with fruit and yogurt.
Desserts
Sweeten cooked Israeli couscous by tossing it with maple syrup, brown sugar, or honey. Add nuts and dried fruit for a unique dessert side or base for ice cream. The round pearls give an interesting twist to traditional rice pudding.
As you can see, Israeli couscous is adaptable to both savory and sweet applications. Its texture stands up to all types of ingredients and cooking methods. This versatility plus its delightful chew make it a unique and useful pantry staple.
Popularity and Availability
Since being exported from Israel in the 1990s, Israeli couscous has steadily grown in popularity worldwide. Some reasons for its widespread appeal:
- Neutral taste that absorbs flavors well
- Hearty, chewy texture
- Versatile for dishes from breakfast to dinner
- Gluten-free alternative to regular pasta
- Fun and unique visual appeal
Israeli couscous provides a satisfying chew that works well in a variety of international cuisines. It can be used to add texture and bulk to dishes in creative new ways.
Israeli couscous can now be found in well-stocked supermarkets, health food stores, and Mediterranean markets. Basic varieties like small pearl and large pearl are most common. Some stores also carry whole wheat and flavored versions. It can typically be found alongside rice, quinoa, farro and other grains. With its rise in global popularity, Israeli couscous is now readily available for home cooks to enjoy experimenting with.
How to Cook
One of the best aspects of Israeli couscous is how easy it is to prepare. Here is a simple stovetop method:
Ingredients
- 1 cup Israeli couscous
- 1 1/2 cups water or broth
- Pinch of salt (optional)
Instructions
- Bring the liquid to a boil in a saucepan.
- Add the couscous and salt (if using). Stir briefly.
- Cover the pan, reduce heat to low, and simmer for 8-10 minutes until tender.
- Remove from heat and let stand covered for 5 minutes to finish absorbing the liquid.
- Fluff with a fork before serving. Use in your desired recipe.
The result is tender, chewy Israeli couscous that can soak up sauces and seasonings. For added flavor, use vegetable or chicken broth instead of water.
Once cooked, Israeli couscous will keep refrigerated for 4-5 days and reheats very well. So cook up a big batch to use all week long in quick lunches or dinners. It’s that easy to enjoy this wonderfully versatile pasta!
Where to Buy
Here are some of the best places to buy Israeli couscous:
Grocery Stores
Check the rice/grains section or ethnic foods aisle in stores like Whole Foods, Kroger, Safeway, Publix, Stop & Shop, etc. Small pearl size is most common.
Health Food Stores
Stores like Sprouts or EarthFare may carry specialty flavors like whole wheat or spinach.
Middle Eastern Markets
These specialty grocers will have the largest selection of sizes and flavors.
Online
Amazon, Walmart, Thrive Market and vitalfarms.com all sell Israeli couscous online. Convenient if you can’t find locally.
When shopping, look for Israeli couscous clearly labeled as such. Terms like “pearl couscous” or “ptitim” also indicate an Israeli-style variety. With so many stores carrying it, getting your hands on some delicious Israeli couscous is easier than ever.
Common Questions
Here are answers to some frequently asked questions about Israeli couscous:
Is Israeli couscous gluten-free?
Most Israeli couscous contains gluten since it is made from wheat flour. Certified gluten-free options made from corn or rice flour are available, but less common.
What’s the difference between couscous and Israeli couscous?
Traditional couscous is tiny granules of semolina flour. Israeli couscous is much larger in size and shaped like spheres or pearls. The textures are also different when cooked.
Can you replace rice with Israeli couscous?
Yes, the larger pearl sizes mimic the look of rice. Adjust cooking liquid slightly, as Israeli couscous absorbs more water than rice.
Should you rinse Israeli couscous before cooking?
Rinsing can wash away excess starch for a fluffier, less sticky texture. But it’s fine to skip rinsing if you don’t mind a creamier finish.
Is Israeli couscous healthy?
It provides fiber, protein and nutrients. Whole wheat versions are healthiest. But like pasta, moderation is key due to the high carbohydrate content.
This covers the main questions people have about Israeli couscous. In summary, it provides a tasty gluten-free substitute for dishes that typically contain pasta or rice. Feel free to substitute it creatively in your cooking!
Conclusion
Israeli couscous is a wonderfully unique type of pasta. It origins as ptitim in Israel provide a fascinating backstory. The pearl-shaped balls set it apart from all other grains and pastas. Production and availability has grown globally, making this versatile pantry staple easy to find.Israeli couscous is nutritionally similar to couscous and rice, though it provides more fiber. It works excellently in savory dishes like salads, soups, and sides, as well as sweetened breakfast and dessert recipes. Simple to cook on the stovetop, it’s an easy grain to incorporate into everyday cooking. With its chewy-tender bite and neutral taste that absorbs flavors perfectly, it’s no wonder Israeli couscous has become such a hit around the world.