Israeli Couscous Recipe | Easy Instant Pot Couscous Pilaf (2024)

FAQs

What's the difference between couscous and Israeli couscous? ›

Originally called p'titim (also written ptitim) — which translates to “flakes” or “l*ttle crumbles” in Hebrew — Israeli couscous is not actually couscous, but rather extruded pasta that has been toasted.

To prepare Israeli or pearl couscous, you'll need about 1 1/4 cups of water or vegetable broth for every 1 cup of dry grain. Simmer the grains stovetop, covered, for about 10 minutes. The grains fluff up just slightly, and, like barley, they have more of an "al dente" mouth feel when done cooking.

Couscous can turn out mushy, clumpy, or dry if you don't get the ratio of water to couscous just right.

Using chicken or other stock instead of water will give your couscous a deeper flavour and make it more substantial. Bring a cup or two of stock (I tend to add a little extra to allow for evaporation) in a medium to large pot.

A healthier alternative to white rice

Couscous provides more protein and a greater contribution of vitamins and minerals than the equivalent portion of white rice.

Couscous has a nutritional profile similar to white pasta, high in carbohydrates without other health benefits such as fiber or protein content. If you are looking to enjoy food with a higher carbohydrate content, there isn't much difference between choosing pasta or couscous.

Place the couscous (a tiny pasta) in the pot with right amount of water, salt and any other spices (such as cumin) and bring to a boil. After it boils turn off stove and let it sit on the stove with the lid on for 15 minutes. Remove lid and fluff with a fork.

1 cup of dry couscous will give you about 2 to 2 ½ cups of cooked couscous, which should generously feed 4 people (you should budget ⅓ cup to ½ cup per person).

Couscous isn't really cooked, more rehydrated. Depending on the brand you use, this can take anything from 5 to 15 mins, with an average of about 10 mins. Try a small amount – if it's soft then you're good to fluff, but if it's at all crunchy, cover and leave for a few mins more before fluffing.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

Should Israeli couscous be al dente? ›

Much like an orzo pasta or rice, the couscous should be al dente, having just a slight firm bite or chew to it. One way I've been preparing Israeli couscous is to toast it before cooking first. Toasting brings on a nuttiness to whatever you are adding the couscous to.

Due to its larger size, Israeli couscous is boiled rather than steamed. The end result is a chewy product with a bit of a nutty flavor. Like all types of pasta, you'll want to bring a pot of water to a boil before adding the pearl couscous.

Enhance the flavour profile of your couscous by infusing it with aromatic herbs and spices. Add some cumin, paprika or turmeric (or create a spice mix that you love) to the cooking water for a subtle warmth and depth.

Couscous is not gluten-free, but quinoa is gluten-free. Compared to couscous, quinoa has stronger anti-inflammatory and antioxidant effects. With 7 percent fewer calories per 100 grams of cooked couscous than quinoa, it is healthier for weight loss. Every 100 grams of cooked quinoa has 120 calories.

Method. Place the couscous, cumin, paprika and a big pinch of salt into a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Cover the bowl and leave for about 10 minutes.

Depending upon where you are in the world, you might recognize this particular type of couscous as Maftoul, Ptitim, Israeli Couscous, or Pearl Couscous. It's larger in size (similar to a pearl) than the much smaller Moroccan couscous, nutty, and a bit chewy but just as versatile.

There are various types of couscous; the most popular ones are Moroccan, Israeli and Lebanese. The smallest, Moroccan is about three times the size of cornmeal and cooks up in about five minutes. Israeli couscous (a.k.a. pearl couscous) is the type my family prefers.

Whole wheat couscous can be a healthy swap for refined white pasta or white rice.

While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice). Couscous is pasta made from semolina flour mixed with water.