Israeli Couscous

This couscous recipe is easy to make yet there’s a more complex flavor into its simplicity. It’s versatile as well that you can add other ingredients that will suit your taste.

Well for me, I pair this amazing couscous recipe with my favorites – Immaculatebites Recipes from the simplest Pan Seared Salmon to  Jamaican Jerk Chicken, Here, and even the ones in my Home Smoking and BBQ.

It’s a burst of flavor! Coming from spicy, savory meat dishes combined with the nutty and a hint of sweet flavor from the couscous. I’ve seen it happen- FOOD COMMA!

Though it can be paired with a lot of food, this couscous can be a plain meal on its own, plus the healthy factor of putting it into your diet. Did you know it can help lower your cholesterol levels? Ah yes! So, you decide… to eat it as it is or with an irresistibly delish dish!

What Is Couscous?

Couscous is traditionally made from the hard part of the durum wheat semolina, the part of the grain that resisted the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. In North African dishes, it is usually served with a stew spooned on top.

Israeli couscous, also known as pearl couscous, Jerusalem couscous, or Ptitim, is toasted pasta in tiny balls, which is similar to regular couscous except it is larger with a soft and chewy texture.  It was developed in Israel in the 1950s when rice was scarce due to austerity in Israel. Despite the name, it is not a type of couscous, but a type of pasta.

Israeli Couscous V.S. Moroccan Couscous?

Basically, the difference between these two is more about the preparation and cooking to include in different dishes: 

Moroccan Couscous

1. Other ingredients. Is made of the same ingredients as regular couscous which is semolina grains, and topped with vegetables and meat cooked in a very flavorful broth.
2. Butter as a flavoring. Traditionally, this couscous is seasoned using smen instead of olive oil. Smen is a type of salted fermented butter that has a very strong rancid taste and cheesy smell. 
3. Steaming the couscous. Moroccans also use a two-part vessel called a couscoussière which is a steamer. It consists of a deep pot (a bourma) and a flat-based colander (a kess kess) that sits above the pot. 

Israeli Couscous

1. Ptitim is made by extruding the dough through a round mold, before it is cut and toasted, giving it the uniform natural-grain-like shape and its unique nutty flavor. 
2. Other ingredients. It is prepared with sautéed onions or garlic, and vegetables, meat, chicken or sausage can also be added.
3. Israeli children love it. It is popular among Israeli children, who eat it plain or mixed with fried onion and tomato paste.

Couscous Recipe 

I’ve said about how I love the marrying flavors of savory dishes combined with the simplicity of couscous, so here I am again with another Immaculate bites version Couscous Salad, this time I added corn and mango– which are a favorite of mine (lots of favorites right?)😆 and they both add some sweetness to this salad and make it more palate-pleasing!

Although my Israeli Couscous recipe is a different version I can assure you that they are both deal-breakers as an individual dish.

Tips And Tricks In Cooking Couscous

• Traditional steaming and aerating the couscous, let the granules absorb a lot more moisture. Doing this might take some time but you’ll get plumper and tender grains. You’ll notice that the steamed couscous has more volume, fluffier texture, and fragrance.
• If adding meat and veggies. Make sure to insert the vegetables at the right time so the meat and the vegetables will be ready at the same time. Keep in my mind that some vegetables cook faster than others.
• Just add boiling water. Most couscous that is available in supermarkets is the instant variety which is already pre-steamed and will only need a quick soak in hot liquid.
• Wash it with cold water first, cover the granules with cold water, swish them around, and then immediately pour off the water. This initial soak releases some starch so the granules won’t be as sticky. 

How Long Does It Take To Cook Israeli Couscous?

• Immaculatebites Israeli couscous recipe, it took me about 16 minutes (give or take a few minutes) to cook the couscous. 
• Steaming (if not using the instant variety) could take about 20-30 minutes (give or take a few minutes) to cook.

Serving Suggestions

• Suya
• Barbecue Shrimp
• Asun

More Quick And Easy Recipes

• Salmon Salad
• Cajun Chicken Avocado Salad
• Sausage Breakfast Pizza

How To Cook Israeli Couscous?

Couscous

• Toast couscous in butter. Heat saucepan with butter or oil over medium-high heat. Then add Israeli couscous and lightly salt. Stir the couscous occasionally or until fragrant and lightly toasted for about 3-4 minutes. (Photo 1)
• Adding the broth. Carefully add chicken broth or water to the pan. As you add broth might splash up. (Photo 2)
• Simmer in broth. Reduce heat to simmer, cover saucepan and simmer until tender, and all the liquid has been absorbed by the couscous for about 8-10 minutes. You want your couscous to be dry, not sticky. (Photos 3-4)
• Cool down. Fluff and let it cool before combining with vegetables and dressing.

Dressing

• Mix the dressing ingredients. Mix minced garlic, lemon juice, and honey then Add salt and ground black pepper to taste. (Photo 5)
• Whisk in the olive oil. slowly add the olive oil while briskly whisking to emulsify the dressing. (Photo 6)
• Add other herbs and spices. Add in dried thyme, parsley, and sesame seeds. Feel free to add desired ingredients depending on what you like. Mix well then set aside. (Photos 7-8)

Salad

• Slice all the salad ingredients: onion, parsley, mint, tomatoes, cucumbers, olives.
• Mix the ingredients. Arrange couscous sliced onion, parsley, mint, tomatoes, cucumbers, olives in a bowl then add the dressing and mix. (Photos 9-10)
• Adjust seasoning. You may add more or take out vegetables, you can choose which one you like. Adjust according to your preference. Perfect side dish for kabobs