Westpoint Pearl Cous Cous, 2 kg

Israeli Couscous is made by repeating the Couscous-making process—gradually adding water to semolina and rolling it with the palms of the hands to form small bead-like granules over and over again so that these beads amass moisture and flour.

Because Israeli Couscous is made from wheat flour, it is not a gluten-free food, though it is vegetarian and vegan. Israeli Couscous also has a low glycemic index, making it a healthy and high-fibre food.

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.

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.