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Ptitim (Israeli Couscous with Roasted Vegetables)

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15 min
Prep
25 min
Cook

Ingredients

  • 300 g (2 cups) ptitim (Israeli couscous)
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 3 tbsp olive oil
  • 500 ml (2 cups) vegetable stock
  • 2 tbsp chopped parsley
  • 1 tbsp lemon juice

Method

  1. Toss the zucchini, bell pepper and red onion with 2 tablespoons olive oil and roast at 200°C (400°F) for 20–25 minutes until caramelized.
  2. Meanwhile, heat remaining oil in a saucepan and toast the ptitim for 2–3 minutes until lightly golden.
  3. Add the vegetable stock, bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes until tender and liquid is absorbed.
  4. Fluff the cooked ptitim with a fork and transfer to a serving bowl.
  5. Fold in the roasted vegetables, parsley and lemon juice.
  6. Serve warm or at room temperature.

Introduction: Developed in the 1950s during a period of food rationing as a rice substitute, ptitim (Israeli couscous) has since become a household staple, here tossed with roasted seasonal vegetables for a satisfying lunch.

Cultural Background: Developed in the 1950s during a period of food rationing as a rice substitute, ptitim (Israeli couscous) has since become a household staple, here tossed with roasted seasonal vegetables for a satisfying lunch.

Tips: Toasting the ptitim before simmering deepens its nutty flavor and helps keep the grains separate.

Variations: Toasted pine nuts or crumbled feta are popular additions. Naturally vegetarian and vegan.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently in a covered pan with a splash of water, or serve cold as a salad.

FAQs:

Q: Can I substitute regular couscous?

A: Ptitim has a larger, chewier texture; regular couscous can be used but the texture will differ.

Q: Can this be served cold?

A: Yes, it works very well as a room-temperature or chilled salad.

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