Israeli couscous, is toasted pasta in tiny balls, developed in Israel in the 1950s when rice was scarce due to austerity in Israel. Despite the name in English, it is not a type of couscous.

See also:
berkoukes
Moghrabieh
Categories: Grain Pasta
Characteristic of: Israeli cuisine Middle Eastern cuisine
From see also: Moghrabieh
Contains, including ancestors: Wheat
Also known as:
English: israeli cous couspearl couscous
Hebrew: ptitimp'titim
Wikidata ID: Q1365139
Wikipedia title: Israeli couscous
References:
Wikipedia article: Israeli couscous
Inbound Links
Moghrabieh


Unlinked Mentions

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
    ID: 17759