Couscous is a staple food in many North African and Middle Eastern cuisines. The small grains of semolina pasta are steamed and served in a variety of dishes. Two of the most well-known types of couscous come from Israel and Morocco. While Israeli and Moroccan couscous are similar in many ways, there are some key differences between them.
What is Couscous?
Couscous is made from durum wheat semolina that is rolled into small grains. Traditional couscous production involves rubbing chunks of semolina together between the hands to form the grains. The couscous grains are then steamed over a pot containing a stew or soup. This steaming process causes the couscous grains to become light, fluffy and take on a nutty flavor.
Couscous is incredibly versatile and can be served as a side dish, as the base for stews and soups, or even formed into salads or desserts. It has a mild flavor that takes on the tastes of accompanying ingredients and seasonings well. Couscous provides an excellent source of plant-based protein and fiber.
Origin and History
Couscous production likely originated in North Africa, where it has been a dietary staple for centuries. The oldest evidence of couscous production comes from eleventh century Tunisia. Over the centuries, couscous spread across North Africa and became an integral part of local cuisines in places like Morocco, Algeria, Libya and Tunisia.
Couscous was later introduced to other areas of the Middle East. Israeli couscous has its roots in this diffusion, when Jewish immigrants brought the traditional North African dish to Palestine in the 20th century. Couscous continues to play an important role in both Israeli and North African Jewish cuisines.
Israeli Couscous
Israeli couscous, also known as pearl couscous, is a variety of pasta made from semolina flour. It features small, round grains that are larger and lighter than traditional Moroccan couscous. Israeli couscous grains are approximately 2-3mm in diameter, similar in shape and size to pearls. The pearled shape allows the grains to cook faster than traditional couscous.
Israeli couscous has a toothsome, pasta-like texture when cooked. It retains more structure during the steam cooking process compared to regular couscous. Israeli couscous also has a mild wheat flavor that adapts well to many types of seasonings and ingredients. Some common ways to serve Israeli couscous include:
- As a hot cereal for breakfast
- In soups or salads
- Stir-fried with vegetables as a side dish
- Mixed into pilafs or stuffed vegetables
- In dessert puddings
Israeli couscous provides an excellent source of dietary fiber and nutrients like selenium, manganese and copper. It has a low glycemic index, so it helps control blood sugar. Israeli couscous makes a great alternative to rice or pasta in many dishes.
Cooking Israeli Couscous
Israeli couscous is very simple to prepare. The pearled grains can be cooked in a pot of salted boiling water, similar to pasta. Use a 1:1 ratio of couscous to liquid and cook for 5-8 minutes until al dente. Israeli couscous can also be cooked in broth or stock to add more flavor.
For even more flavor, toast the raw couscous grains in a bit of olive oil before boiling. Israeli couscous also stands up well to being stir-fried with other ingredients. Cooked Israeli couscous can be tossed with sauces and seasonings or used in cold salads.
Moroccan Couscous
Traditional Moroccan couscous features smaller grains made from semolina flour. The tiny granules are only around 1-2mm in diameter, less than half the size of Israeli couscous grains. Moroccan couscous has a much fluffier and lighter texture compared to the chewier Israeli pearled couscous.
Couscous holds an important position in Moroccan cuisine. It is served at almost every meal, traditionally steamed over a flavorful stew or tagine. Common Moroccan couscous dishes include:
- Couscous with vegetables like carrots, squash, or chickpeas
- Couscous with lamb, beef, or chicken stew
- Sweetened couscous puddings containing fruits, nuts, or coconut
- Spiced couscous served with milk for breakfast
In addition to providing carbohydrates, Moroccan couscous supplies B vitamins, iron, magnesium and antioxidant polyphenols when served with vegetables, fruits, and legumes.
Cooking Moroccan Couscous
Traditionally, Moroccan couscous is prepared through a time-consuming steaming process. First, the semolina and water are worked together to form small granules. The couscous is sprinkled with water and rolled between the hands to break up lumps. It is then steamed repeatedly over a flavorful stew until light and fluffy, usually for 30-60 minutes.
For quicker home preparation, pre-processed Moroccan couscous is widely available. The pre-rolled couscous can be prepared by bringing water or broth to a boil in the bottom of a couscoussier, a special double boiler used for steaming couscous. Add the couscous to the top steamer basket and let steam for 15-20 minutes until puffed up and tender.
Moroccan couscous expands greatly when steaming, so only use 1 part couscous to 1.5-2 parts liquid. Fluff with a fork and adjust seasoning and moisture. Moroccan couscous works well in everything from breakfast porridge to desserts.
Difference in Size and Texture
The main difference between Israeli and Moroccan couscous lies in the size of the grains and their resulting texture. See the comparison below:
| Couscous Type | Grain Size | Texture |
|---|---|---|
| Israeli | 2-3 mm in diameter | Chewy, dense, pasta-like |
| Moroccan | 1-2 mm in diameter | Light, fluffy, airy |
The pearled Israeli couscous has larger grains that remain intact and al dente when cooked. In contrast, traditional Moroccan couscous features tiny granules that cook up lighter and fluffier.
Cooking Methods
Israeli and Moroccan couscous also differ in their traditional cooking methods:
- Israeli couscous – Typically boiled in water like pasta
- Moroccan couscous – Traditionally steamed repeatedly over a stew
However, these days most Moroccan couscous is pre-steamed and dried for faster preparation. Both types can be prepared simply by steaming, boiling, or absorbing liquid until tender.
Culinary Uses
Israeli and Moroccan couscous are used quite differently in the cuisines they originate from:
- Israeli couscous – An adaptable staple that can be served like rice, pasta, porridge, in salads, or in desserts.
- Moroccan couscous – The focal point of the meal, traditionally served atop a specific savory protein stew or tagine.
So while Israeli couscous is more versatile, Moroccan couscous plays a central role in the traditional North African diet and culture.
Flavors and Seasonings
Seasonings and flavor profiles also differ between Israeli and Moroccan couscous dishes:
- Israeli – More simple seasonings like olive oil, salt, pepper, za’atar. Goes well with Mediterranean and Middle Eastern flavors.
- Moroccan – Complex blends of spices like cumin, cinnamon, saffron, cayenne, ginger. Features sweet and savory ingredients like dried fruits, nuts, chickpeas.
Moroccan couscous highlights the rich, warming spices characteristic of North African cuisine.
Nutrition
Israeli and Moroccan couscous have very similar nutritional profiles. One cup of cooked couscous contains approximately:
| Nutrient | Israeli | Moroccan |
|---|---|---|
| Calories | 176 | 172 |
| Protein | 6g | 6g |
| Carbs | 36g | 34g |
| Fiber | 4g | 3g |
| Fat | 0.5g | 0.3g |
Both provide a good amount of plant-based protein and fiber. Israeli couscous contains slightly more calories and carbs, while Moroccan couscous has a bit more fiber.
Serving Suggestions
To boost the nutritional value of couscous, serve it with plenty of vegetables, legumes, lean proteins, herbs, and spices. For example:
- Israeli couscous salad with cucumbers, tomatoes, parsley, lemon, olive oil
- Moroccan couscous with chickpeas, raisins, carrots, and chicken
- Israeli couscous stir fry with edamame, peppers, and ginger soy glaze
Gluten-Free Options
Traditional semolina-based couscous contains gluten. But for those avoiding gluten, couscous made from gluten-free whole grains like rice, millet, or quinoa can be substituted. These gluten-free varieties differ in texture and flavor from traditional couscous, but provide a suitable alternative.
Where to Find Israeli and Moroccan Couscous
Both types of couscous can be found in well-stocked supermarkets, health food stores, and Middle Eastern specialty grocery stores. Look for Israeli couscous near the rice or pasta, and Moroccan couscous in the international food aisle. Whole grain and gluten-free versions are also available.
Be sure to check the label carefully, as “couscous” is sometimes used interchangeably for both Israeli and Moroccan varieties. For authentic Moroccan steamed couscous, look for the very finely ground granules labeled as North African or Moroccan couscous.
How to Store Couscous
Uncooked couscous can be stored in an airtight container in a cool, dry place. It will keep for up to one year. Cooked couscous should be placed in the refrigerator and used within 3-5 days. Freeze leftover cooked couscous in airtight bags or containers for 2-3 months.
Conclusion
While Israeli and Moroccan couscous are made from the same key ingredients, they differ in grain size, texture, cooking method and culinary role. Israeli couscous features large, dense pearls with a pasta-like bite. Traditional Moroccan couscous has tiny granules that cook up light and fluffy. Israeli couscous is more versatile, while Moroccan couscous is inextricable from North African cuisine.
Both offer a quick-cooking, wheat-based staple that provides fiber, nutrients, and Middle Eastern flavor. Couscous is a healthy alternative to starchy sides like rice or potatoes. Experiment with both Israeli and Moroccan couscous dishes to enjoy the best of these iconic Mediterranean grains.