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

Start by making your own fregola, which is an Italian pasta similar to Israeli couscous.

From Salon • Jul. 5, 2021

Look for Israeli couscous with the other grains like quinoa and couscous.

From Seattle Times • Aug. 15, 2017

Israeli couscous bulked up with roasted mushrooms and threaded with spinach and butternut squash may be the single best bloom among the “garden” mezze.

From Washington Post • Mar. 31, 2016

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