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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
This is doesn't answer your question, but I think in most dishes you can substitute couscous for bulgur. Its the same grain but prepared differently and does taste different, more nutty, earthen. Its very popular in Turkish cuisine so there probably are more Turkish brands than Israeli. The coarsest type is pilavlik bulgur. I don't know about availability in the US unfortunately.
I don't know why I keep finding posts where I feel compelled to talk about bulgur. I just think its neat.
It's basically just toasted pasta, you'll almost certainly find a brand that's made in your country. It'll be called Israeli Couscous, but just check the back to see where it's actually made. All the brands available in my local store chains are made in either Canada or the US. I've never actually seen one that's made in Isntreal.
The Israeli bastardization of couscous is just pasta. You'll get the same effect with acini di pepe.
Don't sleep on Maghreb couscous, though. Both the Palestinian version and the versions from North Africa, particularly Algeria.