Traditional couscous is made of crushed durum wheat semolina that is pre-steamed and dried before being sold in supermarkets. Couscous can then be rehydrated and gently steamed on a stove top, where it is ready to eat in minutes. Israeli couscous (also known as pearl couscous) is larger than traditional couscous, and is prepared in a similar way to pasta. In fact, Israeli couscous basically is pasta dough that has been extruded through a round mold. It is often pre-baked or toasted before being sold, which creates its slightly chewy texture and nutty flavor.