Israeli couscous is a type of pasta that originated in North Africa, specifically among the Tuareg people, and was brought to Israel by Jewish immigrants from Morocco during the 20th century. Despite its name, it has no direct connection to traditional Israeli cuisine. In fact, it’s more commonly associated with Moroccan and Tunisian cooking, where it’s often served with vegetables, herbs, and spices. Israeli couscous gained popularity in the US as a Middle Eastern-inspired alternative to traditional pasta dishes, often featuring ingredients like lemon juice, garlic, and preserved lemons.
