How firm a bite should Ptitim (pearl couscous) have? I've made Ptitim for my family a couple of times without any prior experience of how it should taste. After about 25 mins of simmering, the pearls remained quite firm (a little like pasta that needs a couple of minutes more). I wonder if this is correct, or if I should have continued simmering.

I used Ptitim with rather large pearls (spheres of about 5mm diameter). I used enough liquid that the pearls were still coated when I had stopped cooking.

The results were edible, even tasty. Still I wonder if the pearls should have been quite so chewy.
I'm used (since childhood) to eat ptitim that are only a little firmer than al dente. I've never had 5mm ones, though.