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This appears to answer your question.
there is an Israeli version that is toasted.

Significant differences were omitted in the article between regular couscous and Israeli couscous. First, in size each individual granule of Israeli couscous is significantly larger. It is very similar in shape and appearance to a type of Sardinian pasta called fregula. And second, like fregula pasta, Israeli couscous must be cooked for ten minutes or so in a quantity of boiling water. Regular couscous isn't boiled, it is merely soaked in water that has been heated to the boiling point.

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