The new ‘it-grain’ of American dining is the Israeli couscous or pea-sized pasta that has added great flavor and flexibility to pasta cooking. An article elaborates that this new shaped pearl pasta is made of the same durum wheat out of which pasta is made, but this pasta creates a lot of room for innovation with salads, risotto, pasta dishes, pasta, side dishes, stews and bases. The chewy texture and creamy flavor, with nutty undertones makes it apt to be paired with veggies, meat, rice and other proteins.
The best way to cook Israeli couscous is often reported to be with wine, herbs and baked, roasted over slow fire or steamed like pasta. However, all that matters here is Israeli couscous’ capacity to replace conventional Italian pasta with presentation, much buttery flavor, pairing with almost every ingredient, room for innovative dishes other than pasta dishes and fusion. With these qualities I feel that Israeli couscous can set a stronger and superior trend than Italian pasta varieties in terms of cooking and dining.
