These new settlers depended on rice as a food staple in their cooking, but there were rice shortages. Ben-Gurion asked Eugen Propper of the Osem food company to come up with something that people could use instead.
Martinelli, Katherine. The Jew and The Carrot Blog. Schwartz, Susan. Why Israeli couscous was once known as Ben-Gurion rice — and more: Israel through its food. Montreal, Canada: The Gazette. Home » Grains » Israeli Couscous.
Couscous is a name that a company that makes it came up for it see history section. Israeli couscous, also known as Jerusalem couscous or pearl couscous, is a type of pasta with grains about the size of small pearls.
It is made from wheat flour and semolina and has a ball-like shape. The taste of Israeli couscous is subtly nutty and almost buttery, while the consistency would best be described as soft and chewy. Israeli couscous tastes great with added nuts, seeds and diced dried fruits and goes well as a base or side in many recipes, absorbing surrounding sauces and herbs very effectively.
It is rich in carbohydrates so will keep you nice and full for extended periods of time. Once cooked, the grains should fluff up lightly. For additional flavour from Israeli couscous, toast the grains in a little oil or butter before adding to water. In general, Israeli couscous can be used as a substitute for rice and pasta in any recipe, absorbing up its surrounding flavours beautifully in meals like curries, soups and stews.
It also makes a great filler in summertime salads, providing a lovely creamy contrast to your fresh salad and veggies. Allergens: This product contains gluten. This product may contain traces of egg, milk, peanuts, sesame seeds, soy, sulphites and tree nuts. Call Us: Mon-Fri: am - pm text3. This is an approximate conversion table to help you find your size. If you have already purchased an item by our brand, we recommend you select the same size as indicated on its label.
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