Have you evert tried Israeli couscous? Despite the name in English, it is not a type of couscous. In Hebrew it's called ptitim (flakes) and basically, it's toasted pasta in tiny balls. The origin of ...

Even if you don’t like traditional couscous — the texture can be too fine for some people, plus it’s easy to overcook — you should check out Israeli couscous, the pearl-like pasta that has much more ...

In a large saucepan, combine broth and water; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place into a ...

Add Yahoo as a preferred source to see more of our stories on Google. Whoever said cooking was hard never tried this lightning-fast recipe. The fussiest part is boiling the couscous; the rest is just ...

This unique Cooking Light magazine recipe invites you to try Israeli couscous. As far as foreign foods go, it's pretty tame — and a good place to start if the mere thought of going to the Asian market ...

The key in this salad is balance, with each ingredient contributing a part but not overwhelming the others. Israeli couscous is sometimes called “pearl couscous” or “giant pasta pearls.” ...