Ptitim, aka Israeli couscous or Ben-Gurion’s rice, are little pasta balls. Traditionally served to children in Israel, it’s become a trendy side in the US, probably because it is extremely versatile.
Gather your ingredients. My local co-op sells ptitim/Israeli couscous in the bulk section. Other markets might carry the brand name Osem.
Toast the pine nuts.
Add a tablespoon of extra virgin olive to a pot with medium-high heat.
Add 1 cup of ptitim.
Stir frequently, until the ptitim becomes brown and smells fragrant.
It will begin to turn darker when it becomes toasted.
Add 2 cups of water and a couple pitches of salt. Bring the water to a boil.
Cover, and reduce the heat to a summer. Let summer for 15 minutes.
Dice the onion.
Sauté with a little bit if olive oil, until soft.
Chop the chives and the parsley.
Chop the toasted red peppers into small pieces.
In a small bowel combine the chives, parsley, 1 tablespoon of olive oil, 1 tablespoon of white wine vinegar, 3 tablespoons of lemon juice, 1 teaspoon of cumin and 1 teaspoon of chili powder.
In a large bowl, combine the ptitim, roasted red peppers, sautéed onion, pine nuts and herb vinaigrette.
Stir well to combine.
- 1.0c Ptitim aka Israeli couscous aka pearl couscous
- 2.0Tbsp Extra virgin olive oil
- 2.0c Water
- 3.0Tbsp Pine nuts, toasted
- 2.0 Roasted red peppers
- 1.0 Onion, chopped
- 3.0Tbsp Lemon juice
- 1.0tsp Cumin
- 1.0tsp Chili powder
- 1.0bnch Chives
- 1.0bnch Parsley
- 1.0Tbsp White wine vinegar
San Francisco, California