Couscous and fregola are both small, ball-shaped pastas made from a basic combination of water and wheat flour. However, they do have a few key differences.  Couscous has origins in North Africa, and today it is also enjoyed widely throughout the Middle East and Mediterranean. Crushed wheat semolina is mixed with water to form small granules, which creates a pasta that is light in color, with a fluffy texture and mild, versatile flavor. Couscous is great at absorbing the flavors of anything you cook it with.  Fregola, on the other hand, is a uniquely Sardinian innovation. Just like couscous, this pasta is made from rolling crushed durum wheat into small spheres. Unlike couscous, these little balls go through a roasting process that transforms them into a firmer, chewier, and nuttier version of classic couscous. Sometimes, spices like turmeric or saffron are added to the dough for flavor and color.  Both of these beloved staple foods have been going strong for centuries!