Someone -- probably Sarbar -- can answer this question. I recently bought a prepared dish that was cous cous, butternut squash, currants and cranberries, a sort of autumn veggie mix. It was very good. The cous cous, though, was on steroids -- meaning it was like twice the size of regular cous cous. I liked it. It gave a totally different complexity to the food. I found out from the chef that they use Israeli cous cous as the pasta in that dish.

So the question is: Does Israeli cous cous cook the same as regular cous cous, or does it take longer, like rice? If it does cook as quick, it would be great as a trail grain.

I couldn't find "Israeli cous cous" in the store, although I found some larger "grained" cous cous labeled as such that probably is the same thing, and on the box the directions were not as simple and quick as regular cous cous to prepare.

Anyone familiar with or use it? If so, are you able to freezer-bag cook with it, meaning just add boiling water in the bag, let sit, and eat?