Below is a list of all known varieties for Couscous. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Couscous (Moroccan) | Steamed semolina wheat that is traditionally used as a side dish, known for its light, fluffy texture. |
| Israeli (Pearl) Couscous | A larger, machine-made, perfectly spherical pasta, toasted to give it a nutty flavor. |
| Israeli (Pearl) Couscous | A larger, machine-made, perfectly spherical pasta, toasted to give it a nutty flavor. |
| Israeli (Pearl) Couscous | A larger, machine-made, perfectly spherical pasta, toasted to give it a nutty flavor. |
| Lebanese (Moghrabieh) Couscous | A very large, pearl-sized couscous, similar to Israeli couscous but larger and chewier. |
| Moroccan Couscous | The smallest and most common type of couscous, fine-grained and quick-cooking. |
| Moroccan Couscous | The smallest and most common type of couscous, fine-grained and quick-cooking. |
| Moroccan Couscous | The smallest and most common type of couscous, fine-grained and quick-cooking. |