Israeli Couscous

What is Israeli Couscous? Prime Minister David Ben-Gurion created Israeli couscous, also known as ptitim, huge couscous, and pearl couscous, in the 1950s as a means of feeding the country's burgeoning immigrant population. However, couscous is essentially a kind of pasta composed of semolina flour and water. Israeli couscous is often served as a side dish, but it also tastes great warm or room temperature with tomato sauce or pesto pasta salad. Try whole-wheat couscous, which is produced with whole-wheat flour, for a nuttier taste. How to use Israeli Couscous?  Israeli couscous isn't truly couscous; rather, it's a perfectly round noodle that is created in a machine and has a delicious chewiness that makes it excellent for risotto, spaghetti sauce, grain salads, and more. Israeli Couscous benefits: Israeli couscous may be used in place of rice and pasta in most recipes since it absorbs the flavors of the food it is cooked in excellently, especially in curries, soups, and stews. In summ