Moroccan Couscous is the most common type of couscous and it consists of small, uniform-sized granules, typically around 1mm in diameter. It is a quick cooking couscous that is made from semolina wheat. Israeli Couscous (Pearl Couscous) is a couscous that has larger grains that resemble small pasta pearls and is made from semolina or wheat flour that is toasted and then shaped into small spheres. It has a chewier texture and a slightly nutty flavor. Lebanese Moghrabieh is a traditional Lebanese couscous variety that consists of larger, irregular-shaped grains that is made from semolina flour and water, hand-rolled and then sun-dried. Algerian Couscous (Kesksou) is made from durum wheat semolina that is hand-rolled and sun-dried and has a more textured and rustic appearance .