Israeli couscous

[ iz-rey-lee koos-koos ]

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.

Word History and Origins

Origin of Israeli couscous¹

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

One of the prize entrees is a slab of roasted salmon splayed across tzatziki sauce and a bed of Israeli couscous, slicked with pesto.

From Washington Post

Do not substitute pearl, or Israeli, couscous, because it requires a different cooking method.

From Washington Post

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

From Washington Post

Shrimp cooked just enough to warm the seafood are paired with Israeli couscous and a vivid sofrito.

From Washington Post