Westpoint Pearl Cous Cous, 10 kg

Israeli Couscous is a relatively new invention. Do you know that?

It was invented in the 1950s at the suggestion of David Ben-Gurion, then Prime Minister of Israel. Israel had just finished the War of Independence. Many new immigrants were arriving after the war from Europe. These new settlers depended on rice as a food staple in their cooking, but there were rice shortages.

David Ben-Gurion sought out an alternative to the traditional staple of rice that could be easily mass-produced. Ben-Gurion asked Eugen Propper of the Osem food company to come up with something that people could use instead. Osem came up with Israeli Couscous, made originally in the shape of rice grains, as is Orzo pasta (it is still available in this shape today.)

Durum wheat semolina, salt, water.

To prepare Israeli or Pearl Couscous, you'll need about 1 1/4 cups of water or vegetable broth for every 1 cup of dry grain. Simmer the grains on the stovetop, covered, for about 10 minutes. The grains fluff up just slightly, and, like barley, they have more of an ""al dente"" mouth feel when done cooking.