I discovered a new food! Israeli cous cous - which tastes very different to the (semolina) cous cous that I am used to. It is is much bigger and more "chew" to it also.
Interesting factoid: it is not actually a cous cous and is technically actually a pasta. The genesis of it is also interesting: in response to a rice shortage in Israel in the 1950's "pitim" - pasta in the shaped like pearl rice grains was developed.
I cooked it with garlic, red chili flakes in a chicken broth and it was quite nice indeed. It may well become a staple of this household.
In other news: