Couscous
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Couscous, is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are often c
Couscous served with vegetables, chickpeas, partridge eggs and tfaya (a confection made of caramelized onions, raisins, and spices)
Algerian couscous from Kabylia
Woman preparing couscous from semolina
A kiskas (French: couscoussier), a traditional steamer for couscous
Israeli couscous
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Ptitim is a type of toasted grain-shaped pasta. Other names for it include Ben-Gurion rice and Israeli couscous, hinting at its origins in the rice shortages experienced in 1950s Israel.
Couscous
…to twist, describing the hand-rolling method used to make the granules. It is attested as early as 1907, in Elihu Grant's The Peasantry of Palestine. Israeli couscous is an extruded and toasted pasta and does not share main ingredients or method of production with couscous. North African cuisine: Moroccan cuisine…
Israeli couscous
Original rice-shaped "Ben-Gurion rice". The front label introduces the history of the product (see above).
Couscous-style ptitim prepared as a dish of the Israeli cuisine
Ptitim in two types: "couscous" (left) and "rice" (right)