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Couscous has a rice-like appearance but is actually made of semolina and wheat flour that is steamed. Couscous is a staple in North African cooking and several variations and recipes exist that infuse a host of ingredients. It is most popular in the Meghreb, a region of North Africa that includes Tunisia, Algeria, Morocco, and Libya. Fruit, vegetables, and meats are all used in couscous, making it an excellent main or side dish that can please just about any palette!
Israeli couscous, also called ptitim, giant couscous, and pearl couscous. Its often thought of as a whole grain, but it’s actually a type of pasta made of semolina flour and water. 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. Its a very versatile pasta uniquely toasted in an open flame oven, which allows it to absorb liquids while remaining "al-dente". It is also delicious as a main course mixed with vegetables or with your favorite pasta sauce. Osem Israeli (Pearl) Couscous is also great as a cold pasta salad.
Pack Size: 22lbsSold By: PCUnits per case: 2Storage: CoolerOrigin: Israel