|Case Count / Size||:||4|
|Shelf Stable||:||Store in a cooler|
Israeli cous cous is the Levantine variant, named according to the fact that it is popular in Israel. It differs from French cous cous, because it is slightly more than twice the diameter and made of hard wheat instead of semolina. Made from natural wheat grains, this tiny pearl shaped pasta is traditionally toasted in an open flame oven, enabling the liquids to be absorbed while remaining al- dente.