Courtesy of Wikipedia: Ptitim is an Israeli toasted pasta shaped like rice or little balls. Outside of Israel, it is known as Israeli couscous or Jerusalem couscous.
Israeli couscous is one of my pantry staples. It’s quick cooking and readily absorbs other flavors so the possibilities for using it are endless. For best results toast it in a bit of olive oil, until it’s a bit brown and fragrant, before cooking. This is one of my regular go-to side dishes and you can truly make it your own by adding a bit of this or that, whatever you have on hand. I have found there is not enough liquid to cook vegetables in the final 10 minutes so I used already cooked leftovers. I don’t recommend trying to add the vegetables in the beginning as they’d overcook. Then again, if you’re Southern like me, you have no fear of an overcooked vegetable. No, don’t do it. This couscous is always better the next day and with some chopped store-bought rotisserie chicken added in I have a satisfying lunch. Give this a try as a simple, delicious side for my Braised Chicken with Artichokes, Olives & Caper Berries.
Spruced Up Israeli Couscous
1 c. Israeli couscous (if substituting regular couscous cook according to pkg directions otherwise you’ll have a hot mess)
1-1/4 c. water or stock (cook according to pkg directions but this is the usual ratio of water to Israeli couscous)
1/3 c. onion, chopped
2 cloves garlic, finely chopped
1/3 c. frozen green peas
8 spears of roasted or blanched asparagus, chopped (or whatever leftover cooked veg is in your refrigerator)
salt & pepper
1. Heat 1 Tbs. olive oil in a saucepan over medium high heat.
2. Add the couscous and stir to coat with the oil. Cook for about 30 seconds allowing the couscous to brown and become fragrant. Reduce the heat to medium and add the chopped onion.
3. Stir and brown about 30 seconds longer.
4. Add 1-1/4 c. liquid to the pan along with the garlic.
5. Cook according to package directions. *Add the vegetables in the final 10 minutes of cooking time.