A small, round pasta made from toasted wheat flour, other versions may also use semolina, however, unlike traditional couscous, which has a fine, granular texture, pearl couscous has a chewy, slightly nutty flavour, making it a versatile ingredient in salads, stews, and grain-based bowls. Its ability to absorb flavours and sauces makes it a favourite for both warm and cold dishes.
 
Pearl couscous originated in Israel in the 1950s when it was developed as a rice substitute during a period of food shortages. Inspired by traditional North African couscous, this pasta quickly became a staple in Middle Eastern cuisine.
 
Origin
Italy.
 
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