Giant couscous, sometimes called Isreali or Pearl couscous. Because of its large size, it has a slightly chewy, al dente texture.
Cooked with water or vegetable broth, the grains fluff up beautifully. Use it anywhere you’d use pasta, quinoa or rice – or why not make a couscous pilaf ?
Did you know?
Ever wondered what’s the difference between pasta and couscous? Well pasta, you cook in water than absorbs nutrients then you throw it away. Couscous absorbs all the water, so you eat all the nutrients.