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  • 13th January 2014

    Israeli Couscous (Pearl Couscous)

    So, I have tried couscous heaps of times and love it! It is very versatile, simple and a good carb up for my running. I have heard of the Israeli version on cooking shows before a few times, however never seen it in a shop or a recipe with it in it.

    Naturally, my intrigue got the better of me seeing the innocent little white balls in a tub at Nana’s and I just had to try them out! My grandma was visiting this week and I wanted to make something with pineapple (she loves it). I remembered a great recipe I have made before using pineapple and quinoa…..easy, swap it out for the Israeli Couscous and hopefully win!

    Israeli Couscous is made from semolina or wheat flour. Although it is not gluten free, it is low GI and high in fibre. When cooked, it has a pleasant chewy, nutty flavor and generally needs to be added to a dish to add flavour. It is super easy to cook by using one and a quarter cups of vegetable stock or water with one cup of dry grain. Boil this gently for about 10 minutes until light and fluffy. Simple!

    So, onto my dish! Pineapple, cashew and Israeli Couscous Stir-fry (find it at or in a ripper cook book called Veganomicon. As mentioned above, just use the Israeli Couscous instead of the quinoa).

    O.M.Gosh! It was a huge hit with everyone (it was a family affair) and was so tasty! I went into work the next day spruking about how good it was and had to let Lauren down gently that there were no leftovers for her to try! It was awesome! The Israeli Couscous provided a beautiful texture and lightness to the dish, whilst still making you feel full. Gold!

    This will now be a regular in our pantry as everyone loved the little suckers! So this week for your grains, instead of having your same old rice or pasta, try the Israeli Couscous… trust me, you wont be disappointed!

    Israeli Cous Cous Pineapple and Cashew

    Matt Grills


    Matt Grills

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