What is Giant Couscous?
Although couscous looks like a grain, it's technically a pasta – it's made with semolina flour from durum wheat, mixed with water. Giant couscous is the largest type of couscous and is also known as Israeli couscous.
It's fluffy, nutty and chewy texture is delicious in salads, with roasted vegetables or served with tagines and stews. It is easy to cook, by simply boiling for 6-8 minutes.
Is it heathy?
Giant couscous is low in fat and a source of plant-based protein and fibre. It's a great alternative to white rice and its ease and versatility makes it a great base for healthy salads.
A bit of history
It was invented in the 1950s after Israel’s first president, David Ben-Gurion asked the Osem Food Company to devise a wheat-based substitute for rice during the country’s austerity period. Popular in Jordan, Syria and Lebanon, it is also known as Israeli Couscous, North African Berkukes or Palestinian Matfoul.
Its name depends on the type of flour it is made from, or the country it is from. It can also be called Ptitim, Maftouc, Mograbiah, Gredola, Jersualem Couscous or Ben-Gurion Rice. We just stick to Giant Couscous, though!
Let's talk taste!
Giant couscous is twice as big as the more common small, yellow, semolina-based couscous from North Africa. It is toasted, rather than dried, which gives it a nutty flavour and a light yet hearty texture. Like pasta, it has a chewy bite, can stand up to a good sauce and is great mixed into salads. It has a toasted, nutty flavour with a subtle tang, so it goes perfectly with Middle Eastern foods like tagines.
