Moroccan couscous is made up of teeny-tiny grains of semolina and flour. This type of couscous cooks very quickly in about 3-5 minutes. Israeli or "pearl" couscous is also made of semolina and flour, but the granules are much larger, about the size of peppercorns. Israeli couscous has a hearty, chewy, texture that makes it perfect for tossing with veggies, herbs, and zesty vinaigrettes!