Israeli couscous

American  

[iz-rey-lee koos-koos] / ɪzˈreɪ li ˈkus kus /

noun

1. semolina in the form of tiny, toasted balls that expand to the size of a pearl when cooked: often prepared by sautéing with onions and garlic, or used in soups, salads, and other dishes.

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Etymology

Origin of Israeli couscous

First recorded in 1995–2000

Example Sentences

The wheaty flavor of pearl couscous, which sometimes is labeled Israeli couscous, is nicely complemented by the salty, nutty notes of Parmesan cheese and the grassiness of fresh parsley.

From Washington Times • Aug. 17, 2023

Crackling-skinned branzino is treated to a slippery cake of Israeli couscous and a butter sauce lit with capers and tomatoes.

From Washington Post • May 20, 2022

They're also great in a spiced salad of Israeli couscous, shredded carrots, sliced almonds, and tangy feta.

From Salon • Oct. 1, 2021

During our visit with chefs Donnie Thompson and Kim Pak, they busied themselves in the full kitchen downstairs, preparing broiled sea bass filets with grilled asparagus and Israeli couscous.

From Forbes • Nov. 5, 2013

Her recipe, a mix of locally farmed mussels, Israeli couscous and bacon, should have tasted as good as it looked, but the mussels were "off" -- way off.

From Seattle Times • Apr. 13, 2010