![]() ![]() Now, after this huge success in Israel, Pearl couscous became the star ingredient in the country, but it also spread throughout Europe, especially across the Mediterranean coast as varieties of couscous have developed among the African countries located by the sea between those continents. However, its most common use is in salads and we’ll go back to that later in this article when we detail some pearl couscous recipes. This was a creative as well as a successful creation, it became widely popular and it was ‒and still is‒ used to go with vegetables, with stew and even as a side dish, for accompanying any kind of meat. ![]() ![]() The result was Pearl couscous, a toasted pasta made of wheat flour. It was created in the early 50s, following the Prime Minister’s request, who thought it was essential to find a replacement for rice, which, as you know, is cheap and really filling, as well as versatile. Why is that? Because Israeli couscous was specifically created seven decades ago to feed the population in the country at a time of hunger and a lack of resources. This ingredient was not given by nature, that is, not completely. Even though seventy years may not seem long in history, it’s a long time to keep the number one position. Pearl couscous, Israeli couscous or ptitim, as they call it, have both. You know, Rome wasn’t built in just one day. This staple food has an interesting story behind it, or at least an old one. ![]()
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