Israeli couscous is a type of pasta made from wheat flour and semolina, toasted to create a chewy taste. It is similar to North African couscous, but retains its shape and texture when reheated. Originally created as a substitute for rice, it has become an international star and is popular with children in Israel.
Israeli couscous is much more than couscous made in Israel. The couscous that is most familiar to most chefs and, by extension, most diners, comes from North Africa, specifically Morocco. The African version, like Israeli couscous, is the basis for stews or cold salads. Both Israeli couscous and its more familiar cousin are a type of pasta made from wheat flour and semolina, although Israeli couscous, according to some gourmets, has more personality.
In North Africa, this tiny pastry is called berkukes. A master of disguise, he is called matfoul in Palestine and also bows in Lebanon, Jordon and Syria. The best known and most traditional couscous is smaller, yellow and irregular in shape due to the fact that it is a dry pasta product.
Sauteed garlic, onions, and greens form the basis for a properly prepared ptimim, as it is known in Hebrew. These sauteed vegetables could be complemented with meat such as goat, sausage or chicken. After these foods have cooked, the couscous jumps into the pot for a quick stir-fry, after which enough water is added to steam the noodle pieces.
Pearl couscous, or Israeli couscous, observes its shape, forming into small globes with a perfect shape. Home cooks who know it already know that it is supposed to be used in soups or salads and is perfect for meat or vegetarian dishes. Instead of being dried, Israeli couscous is toasted and consequently boasts a chewy taste.
The combination of roasting and their perfectly round, pearl-like shapes means that this type of couscous offers cooks a different textural foundation than traditional dried couscous. This type of couscous has no objection to being reheated, having a strong sense of itself not to disintegrate into a pulp, as its North African counterpart can. It not only retains its shape when heated, but also retains its delicious, dense chewiness.
This dish was first used as a substitute for rice during a time when it was scarce. Mizrahi Israeli immigrants depended on rice in nearly every meal, and its absence created dietary unhappiness. At the request of the government, the rice-shaped ptitim was invented by the Osem food company and the round version was added soon after.
Similar to barley and risotto, Israeli couscous has become an international star. It is available in many international grocery stores and gourmet restaurants, and top chefs vie with each other to create uniquely original recipes. This is ironic, given that, in Israel, children are its biggest fans, especially when it’s made with tomato paste. In fact, the makers have responded to the fan base by offering it in the shape of stars and little hearts on the home front.
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