Pair this Couscous Salad with the Moroccan Lamb Skewers!

Pearl or Israeli Couscous, as you may know it by, is made from toasted semolina flour. Even the traditional style couscous, small granules, is also made from semolina flour. Semolina flour has a higher protein content than wheat flour and also has a nuttier flavor. Mediterranean Pearl Couscous Salad is a perfect pairing of the nuttier flavor of the pearl couscous, roasted veggies and the lemon vinaigrette.

Tracing the Origin of Couscous

Couscous has origin in the cuisine of the Berbers an ethnic group of the region of Algeria and Morocco. Between the 11th and 14th centuries they are credited with harvesting semolina and making the smaller granules of couscous.

The larger pearl couscous came along centuries later. During the 1950s, Israel government imposed a policy of austerity. During the first decade after the creation of the nation of Israel, the economy crisis created a need to ration.

Rice was one of the food items that was scarce at the time. The company Osem Food, still in operation today, was tasked with creating a wheat based substitute to rice. The result was Ptitim, originally produced in the shape of rice but the small ball shape was adopted to resemble traditional couscous. Although the ingredients are the same the method of manufacturing both are different.

Couscous, So It’s Pasta Right?

Technically, yes, couscous is a type of pasta. Although in the grocery store you will not usually find it in the pasta section. Look in the grain and rice section of your store. Many times couscous is thought of as a grain or rice.

It is made from semolina flour mixed with water as are some pastas. The process of making couscous is different between the two types.

Watch this video on how the fine granules of couscous are made. It is an impressive milling process to make this popular style of couscous. If you are feeling ambitious you can make it by hand, watch how here.

Pearl or Israeli Couscous is made by mixing toasted semolina with water. Where the difference lies instead of being worked down to a small grain, the semolina/water mix is pressed through a form similar to a noodle machine. Watch the video here to see the large manufacturing process for Pearl Couscous.

Cooking Couscous

Although couscous is technically a pasta, the cooking process is not the same as cooking a pot of spaghetti. As described in the recipe below, pearl couscous is simmered with water for 8-10 minutes.

The smaller sized granules are not actually cooked. This style of couscous is placed in a container that can be covered with plastic wrap. Then the couscous is covered with a measured amount of boiling water. It is then left to steep and the couscous will absorb the water.

Two very different methods of preparation, but the result is just as different. Pearl couscous in this recipe gives more of a pasta feel. But the traditional smaller couscous could be used in this recipe as a substitute.

Lemon Vinaigrette

As explained in other vinaigrette recipes in the Dressing category, the traditional ratio of Oil to Acid is 3:1. But in some recipes the ratio may vary depending on the ingredients or the cuisine. Many times when lemon is used in a vinaigrette instead of a vinegar the acid ratio may be increased, many cuisines around the Mediterranean have a larger amount of lemon.

Give this recipe for Mediterranean Pearl Couscous Salad a try, I think you will be surprised at how easy it is to make and how good it is!