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We tasted five supermarket products, plain and in our Cook's Illustrated recipe for Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots.
What We Learned
Israeli couscous, a round semolina pasta about the size of tapioca, provides wheaty flavor and pleasantly chewy starch to soups, salads, and pilafs. Distinct from the tiny, grain-like North African couscous, Israeli couscous, which originated in 1950s Israel as a substitute for rice, is larger and springier, with round, pale grains that earned it the alternative moniker of “pearl” c...