Osem Pearl Couscous: The Authentic Israeli Couscous in a 5lb/80oz Resealable Bag

Papadoc: I'm on my 5th bag of this having gotten 3 of them from Costco when they carried it. While I've always gotten a bag with a decent "expiration" on it, I've not found this is all that relevant. I've found a partial bag a year past date and used it and it was fine. Of course keeping it dry and sealed is critical like just about any other food.

My Toasted Couscous recipe [very nutty flavor]

*2 Tablespoons EVOO added to pan and heat to smoke point.
*Add 1 cup pearl couscous and cook on medium high stirring regularly. Within a few minutes you'll start to see the couscous changing to a nice brown. Don't let this burn.
*Add 1.25 to 1.33 cups water depending on the bite you want in the final product.
*Quickly stir in your desired spices. I do some diced onion, garlic powder, pinch of rosemary, pinch of black pepper
* Add 1 tsp chicken base [this has all the salt you need]
* Bring to boil and turn down to simmer for about 10 minutes, then turn off stove to let it absorb any remaining water. This gets it fully hydrated but eliminates risk of it sticking to the pan or burning.
*Stir and serve

United States on Dec 07, 2020

Happy Buyer: I love this product for the versatility. It really does not have any flavor that I can discern, so I rated it a 3 on flavor. That is the best part about this, it takes on the flavor of what you cook it in. I love to add curry to mine. It keeps a great consistency, and is very tender, and holds its structure.

United States on Oct 23, 2020

Alexander R. Pruss: We bought this as the fine-grained stuff (same brand) that we used to buy regularly grew in price by more than 50%. It's harder to make than the fine-grained stuff. For the fine-grained stuff, you just heat up water (doesn't even need to reach boiling--I've used the output of our Koerig in the past), pour in the couscous in 1-1 proportions, and wait. This big-grained stuff needs a higher proportion of water, and just leaving it in water that had boiled isn't good enough. So the convenience just isn't there.

What I've ended up doing is boil water in the microwave (about 1.25 cups for 1 cup of couscous), dropping in couscous, microwaving for a few more minutes, and then draining. But it doesn't taste as good. Perhaps if one prepared it in a better way it would be good, but what I really appreciate about couscous is convenience.

United States on Jul 19, 2020

gafromca: Be sure to check the expiration date. I returned since mine was only two months out, which is not okay with a large quantity. Otherwise, looked like it would be good. I like pearl couscous because it is fast and forgiving. If you over cook and it is too soft, add a little oil and leave on low heat with the lid off. Stir occasionally and it will dry out and firm up. If it is too firm, add a little extra water and give it a few more minutes.

United States on Jun 03, 2018

GP: Perfect! The size is just right for my family.

Canada on Dec 02, 2016

prisrob: Israeli couscous was developed during an austerity period in Israel, when rice was scarce. It is a combination of seminola and wheat flour. Israeli couscous are small, round, pasta-like granules, and is twice as big and is toasted rather than dried. This gives it a nutty flavor and a sturdy composition that gives it a chewy bite and makes it stand up to sauce.

Israeli couscous has become a real favorite in my house. It is easy to prepare and can be mixed with so many other food items.
Israeli couscous is like an entirely different food. It plumps up into luscious individual pearls that pop in your mouth. It is much different than regular couscous, so be prepared for a treat! If you're not familiar but wanting to try it, you can buy Israeli couscous at Amazon!

I like to use chicken or vegetable broth in Israeli couscous, it gives the couscous an almost creamy, hefty base. Mix it with pine nuts and parsley or whatever herbs you like best. This couscous is so luscious and now takes the place of other grains or other pastas.

Highly Recommended prisrob 02-27-12

United States on Feb 28, 2012