And let me tell you, this couscous recipe is right up there with the best of them! Israeli couscous is larger and chewier, with pearl-like grains, while regular couscous is smaller and fluffier.

This recipe originally appeared on The Nosher. Israeli couscous, known in Israel as ptitim, which means “flakes” in Hebrew, is a pearl-shaped, pasta-like product with a delicious toasted wheat ...

The large pearl couscous, also known as Israeli couscous or giant couscous, is actually made from small balls of pasta. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a ...

Heat the olive oil until it is almost smoking in a small pot over medium-high heat and toast the couscous until light golden brown. Cover with hot stock, bring to a boil, and cook until al dente ...

Roasted broccoli, herby chicken, and a garlicky couscous come together with a lemon-tahini sauce in this weeknight-friendly bowl dinner. Anna Theoktisto is a recipe tester and developer.