Israeli Couscous cooked with raisins, bell peppers, onion and broth. Recipe by Marguerite Henderson. Israeli Couscou (also know as mograbieh) is not couscou at all but in fact it is an extruded pasta, similar to Italian orzo. The pasta is is then toasted to dry. The pastas is about the size of tapioca pearls and when cooked imparts a "chewy buttery" flavor. This pasta was invented in the 1950's by Osem in Tel Aviv. It has grown to be an Israeli staple.
Read more about Israeli Couscou.