Israeli couscous is chewy and satisfying. Here are the best easy, delicious Israeli couscous recipes that’ll have everyone asking for seconds.

What is special about Israeli couscous?

A lesser-known ingredient in North American kitchens, Israeli couscous is actually tiny pasta shape is made of semolina flour, then toasted, creating a deliciously nutty flavor.

Also known as pearl couscous, is the larger, chewier version of what we call ‘regular’ couscous.

(See also: Couscous vs. Pasta – the comparison might surprise you!)

It’s perfect served cold and tossed with fresh herbs and a bright vinaigrette, or hot – warmed and served with some good quality cheese and roasted vegetables – there are countless ways to enjoy Israeli couscous.

Here are some of my favorites!

What is the Difference Between Regular and Israeli Couscous?

Are you trying to figure out whether or not you can substitute regular couscous for Israeli couscous? If so, here are a few notes on each ingredient. Including, how they differ. 

Regular couscous is made with semolina flour which is a type of wheat flour. This ingredient and dish originated in North Africa.

In terms of cooking, these little grains get steamed in different broths and liquids that have been brought to a simmer. (For regular couscous, read How to Cook Perfect Fluffy Couscous).

They are then given a stir with a fork until it resembles loose fluff. You just need to lightly lift and separate the granules so that they don’t clump together.

Regular couscous is made really flavorful when cooked with either vegetable broth or a rich chicken broth. 

How Long Do You Cook Israeli Couscous for?

Ten minutes in a large saucepan of salted boiling water is the rough cook time for Israeli couscous. It’s slightly different from regular pasta in that it gets cooked until the water is absorbed. It should retain a texture with a nice bite. 

As this ingredient was created as a rice alternative, the cooking process is similar. 

How Do You Store Israeli Couscous?

Cooked Israeli couscous can be stored in an airtight container in the refrigerator. 

Allow the pasta to cool completely to room temperature before packing it up in its container. This will avoid it from steaming in the container and turning to mush. 

Cooked Israeli couscous should last about 4 days in the refrigerator. This ingredient can be frozen for up to 2 months. Make sure it has completely cooled before freezing.

Is Israeli Couscous the Same as Pasta?

Israeli couscous, or giant couscous, is a type of pasta that is made from semolina flour and water.

So, yes, Israeli couscous is the same as pasta, as it is a pasta variant.

Here are 10 delicious and easy Israeli couscous recipes that will have you adding couscous to your grocery list this week –

1. One Pot Cacio e Pepe Israeli Couscous

The classic Italian comfort food, which translates to cheese and pepper pasta, ditches its typical long, thin noodle for pearl couscous. Creamy, cheesy, and served warm.

This is such a simple, unctuous dish and is a fantastic mid-week whip-up.

One Pot Cacio e Pepe Israeli Couscous by Defined Dish

2. Roasted Cherry Tomato and Basil Couscous Salad

A drizzle of olive oil and a quick roast in the oven brings a rich and full flavor to the tomatoes in this simple, fresh salad recipe.

Roasted Cherry Tomato and Basil Couscous Salad  by Love and Lemons

3. Beet and Citrus Salad with Israeli Couscous

Earthy beets are given a bright, citrusy punch and rounded out with chewy Israeli couscous in this salad, perfect for winter.

Beet and Citrus Salad with Israeli Couscous  by Foodess

4. Roasted Broccoli and Pesto with Chickpeas and Couscous

Is there anything that pesto doesn’t pair well with? Couscous and chickpeas come together in a complimentary, chewy combo in this cheesy, broccoli-studded Israeli couscous creation.

Roasted Broccoli and Pesto with Chickpeas and Couscous  by Double Thyme

5. Herby Eggplant Israeli Couscous

Fresh mint and parsley are torn and tossed with lemon juice to add a bright flavor to the caramelized onion, garlic, and eggplant in this could-totally-be-comfort-food couscous.

Herby Eggplant Israeli Couscous  by Truffles and Trends

6. Israeli Couscous with Roasted Cauliflower, Pistachios and Dates

For an uber-foodie twist, add pistachios, golden raisins and chopped dates to Israeli couscous in this crunchy-sweet-fresh dish.

Israeli Couscous with Roasted Cauliflower, Pistachios and Dates by The Full Helping

7. Mediterranean Couscous Salad with Feta, Cranberries and Mint

If there’s a veggie-packed Israeli couscous salad on this list, it’s this one. Super simple and tossed together with ingredients I’m sure you already have in your kitchen. Give this one a go!

Israeli Couscous Salad with Feta, Cranberries and Mint by Choosing Chia

8. Lemony Arugula Salad with Couscous, Feta and Cucumber

What do you get when you mix the peppery bite of rocket with the tang of feta cheese and zing of lemon? This fresh, must-try salad.

Lemony Arugula Salad with Couscous, Feta and Cucumber by Inspired Taste

9. Israeli Couscous Salad with Peas, Mint and Feta

Peas and mint are a classic combo that definitely isn’t going away any time soon. This makes a lovely, fresh side dish. It looks really pretty too.

Israeli Couscous Salad with Peas, Mint and Feta  by Culinary Hill

10. Cucumber, Mango & Avocado Israeli Couscous Salad with Mint-Chile Vinaigrette

There’s something about the fresh pop of mango that I seriously can’t resist. Add a kick to it with this homemade mint-chile couscous salad dressing and you’ve got a delicious situation that will impress at any summer gathering.

Cucumber, Mango & Avocado Israeli Couscous Salad with Mint-Chile Vinaigrette  by Foodess

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Other Recipes You Won’t Want to Miss

• Easy Couscous Salad with Lemon Dressing & Fresh Herbs
• Grilled Chicken Couscous Salad With Peaches and Mint
• Classic couscous salad