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Israeli couscous (ptitim) is larger than regular couscous - pearl-sized toasted pasta balls with a chewy texture. Invented in Israel in the 1950s, it's also called pearl couscous and holds up well in salads and soups.
They're nutritionally similar - both are wheat pasta. Israeli couscous may have a slightly lower glycemic index due to larger size and toasting. Neither is whole grain unless specifically labeled as such.
Not directly - they cook differently. Regular couscous absorbs hot water in 5 minutes. Israeli couscous is boiled like pasta for 8-10 minutes. The textures are also quite different (pearl vs fluffy).
Store dry Israeli couscous in an airtight container indefinitely. Cooked Israeli couscous keeps 5 days refrigerated and doesn't get as gummy as regular couscous. Reheat with a splash of water.
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