Israeli couscous

Israeli couscous, also known as ptitim or pearled couscous, is a type of durum wheat pasta that comes in the form of small, rounded balls. Unlike traditional North African couscous, which is very fine and grainy, Israeli couscous is larger in size and has a chewier texture, similar to rice or fregola pasta.

This ingredient was developed in Israel in the 1950s as a substitute for rice and is very popular in Israeli and Mediterranean cuisine. Its manufacturing process involves toasting wheat grains until the characteristic pearly and firm texture is obtained.

In terms of its properties, Israeli couscous is a good source of complex carbohydrates and provides sustained energy. It also contains plant-based proteins, fiber, and small amounts of minerals such as iron and magnesium. Being a versatile food, it is ideal for preparing side dishes, cold salads, soups, and main courses.

Depending on the region in Latin America, it may be called pearled couscous or simply ptitim, although its use is less common than in Mediterranean cuisine.