Couscous Israeli

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Israeli couscous—also called ptitim, giant couscous, and pearl couscous—is often thought of as a whole grain, but it’s actually a type of pasta made of semolina flour and water, developed in the 1950s by prime minister David Ben-Gurion as a way to feed the influx of immigrants to Israel.

Israeli couscous is served as a side dish and works equally well in a room temperature pasta salad or served warm, with pesto or tomato sauce.