Israeli couscous, also called pearl couscous, is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour has a slightly chewy texture, similar to barley, and, because it's toasted, it has a slightly nutty flavor.
Moghrabieh is also commonly referred to as giant couscous and is not to be confused with Israeli couscous, which is smaller in size. Moghrabieh is a form of rolled semolina, like couscous, but it is much larger. The word moghrabieh in Arabic means “from the countries of Morroco, Tunisia & Algeria” and refers to the actual dish as well. These grains cook unevenly as they are rolled into inconsistently sized balls. These starchy pasta balls swell and become soft and chewy when cooked and are fantastic at absorbing the flavors of the dish they are cooked in.