Israeli (pearl) couscous vs. "regular" couscous

So, what's the difference between these two products, exactly? Yes, this question is easily Googleable, but each time I look into it, many of the sources swear up and down that pearl couscous is not "real" couscous, but the only salient differences I can find between them is: Pearl couscous is larger than "real" couscous (and perhaps toasted). "Real" couscous traditionally has been made by hand, whereas pearl couscous is factory-made. They're both made of durum wheat, AFAIK. So, why can't pearl couscous be considered as a form of actual couscous, albeit larger (and toasted, where applicable)? submitted by /u/Icarus367