Ptitim (Israeli Couscous Salad) + Video
Fresh, crisp vegetables, beautiful pearls of Israeli couscous, and tangy lemon dressing come together in this classic, colorful salad.
- 2 tbsp olive oil
- 2 cups Israeli Couscous (See Note 1)
- 2 1/4 cups water
- 4 bell peppers half each red, green, orange bell pepper
- 2 small Roma tomatoes seeded chopped
- 2 green onions sliced
- 2 cups black olives pitted
- 1 zucchini large cubed
- 1/4 cup basil fresh leaves chopped
- 1/2 cup pine nuts toasted
OPTIONAL STEP: In a medium-sized saucepan over medium-high heat, heat olive oil. Add the couscous and cook, stirring occasionally, for about 3-4 minutes or until fragrant and lightly toasted.
In a medium-sized saucepan, bring water to a boil. Add couscous, stir and simmer for 8-10 minutes covered, or until the liquid is evaporated and the couscous is tender. Fluff and set aside to cool.
While couscous steams, chop vegetables and basil. Over medium heat lightly toast the pine nuts in a small fry pan. Salt and set aside. In a small bowl whisk together the dressing.
In a large bowl add the cooled couscous, chopped vegetables, pine nuts and salad dressing. Season to taste.
Cover and chill for at least one hour. Toss to mix before serving.
- Outside Israel, ptitim is typically marketed as Israeli couscous, Jerusalem couscous, giant couscous or pearl couscous.
Calories: 477kcal | Carbohydrates: 55g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Sodium: 718mg | Potassium: 501mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2991IU | Vitamin C: 114mg | Calcium: 59mg | Iron: 2mg