Israeli couscous, also known as Jerusalem couscous or pearl couscous, is a type of pasta with grains about the size of small pearls. It is made from wheat flour and semolina and has a ball-like shape. The taste of Israeli couscous is subtly nutty and almost buttery, while the consistency would best be described as soft and chewy. Israeli couscous tastes great with added nuts, seeds and diced dried fruits and goes well as a base or side in many recipes, absorbing surrounding sauces and herbs very effectively. It is rich in carbohydrates so will keep you nice and full for extended periods of time.
To prepare Israeli couscous, add about 1 ¼ cups water or vegetable broth for every 1 cup of dry couscous then cover the grains and simmer for about 10 minutes. Once cooked, the grains should fluff up lightly. For additional flavour from Israeli couscous, toast the grains in a little oil or butter before adding to water. In general, Israeli couscous can be used as a substitute for rice and pasta in any recipe, absorbing up its surrounding flavours beautifully in meals like curries, soups and stews. It also makes a great filler in summertime salads, providing a lovely creamy contrast to your fresh salad and veggies.
Ingredients: Durum Wheat Semolina
Allergens: This product contains gluten. This product may contain traces of egg, milk, peanuts, sesame seeds, soy, sulphites and tree nuts.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
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