Israeli couscous is larger and has a nuttier taste compared to Moroccan couscous. Both are made from semolina flour -- the same ingredient that regular pasta is prepared from -- but Moroccan couscous is made by rubbing semolina dough
Israeli couscous is larger and has a nuttier taste compared to Moroccan couscous. Both are made from semolina flour -- the same ingredient that regular pasta is prepared from -- but Moroccan couscous is made by rubbing semolina dough into small beads, while the dough for Israeli couscous is fashioned into strands, cut and toasted. Use Israeli couscous in soups, stews, salads, as a base for roasted or braised meat, seafood or bean dishes or with vegetables, nuts, dried fruit and spices as a pilaf. For more fiber and B vitamins, look for whole-wheat Israeli couscous.
Cooked Is