Israeli couscous (aka Pearl couscous, Jerusalem couscous, or Plomb couscous), is a type of toasted pasta shaped like round rice grains, made from Durum wheat and water. With a soft, chewy texture and a mild flavour on their own, they are perfect for absorbing other flavours in a dish. Israeli couscous can be used as the base for a main dish, or seasoned, as a side dish.It can also be used in soups or salads.
Cook as for pasta in boiling salted water for 10 to 15 minutes until al dente, then drain.
If you are cooking in stock, try a 1 1/2 portion stock to 1 portion Israeli couscous ratio (be prepared to have a bit more stock, or water, to add), and simmer until all absorbed.
Toss a few handfuls into a soup for last 10 to 15 minutes of cooking.
Ingredients: Durum wheat semolina, water
Allergens: Contains gluten.
Storage:Store in a cool, dry place away from direct sunlight.