Whole Wheat Middle Eastern Couscous

8-48 lbs
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Incl Ground S&H
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Product Information


Middle Eastern Couscous (aka Israeli Couscous, Jerusalem couscous, Ben Gurion’s Rice), is a couscous-like pasta originally created as a rice-alternative during shortages in Israel in 1953. 

While traditional couscous is made from wheat flour rolled into balls, Israeli couscous is instead extruded pasta cut into a couscous-like shape.  Each piece measures about 1/8” in diameter.

When cooked, Middle Eastern couscous offers a pleasing chewy texture as a starchy base or addition to grain salads, pilafs, hot side dishes, soups, stews & casseroles.

Much of the Middle Eastern couscous on the market is made from white wheat flour.  This version is made from 100% whole durum wheat flour, giving it more body, a darker brown color, and superior nutrition.  It is toasted to increase cooking speed and add additional nuttiness.



Store couscous in an air-tight container in a cool, dry cupboard.

Shelf Life:

At least a year.


Whole wheat Middle Eastern couscous can be added to soups, stews, pilafs, grain salads, side dishes & casseroles.

Basic Cooking Instructions:

Bring 1 ½ cups water or stock to a boil along with a pinch of salt and a tablespoon of olive oil. Stir in a cup of couscous. Cover the pot, remove it from the heat, and let it rest for six minutes. Remove the lid and stir with a fork to separate the pieces. Serve.

Fregola & Couscous Recipes

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