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Despite its English name, Israeli couscous – pearl couscous or Ptitim – is not a type of couscous but small pasta balls made with durum wheat semolina flour and water, similar to Sardinian fregola.

Its shape is reminiscent of Palestinian maftoul, Levantine moghrabieh, and North African Berkoukes.

You’ll love pearl couscous because it cooks quickly—about 7 minutes in boiling water or vegetable broth—and has a slightly chewy and satisfying texture.

INGREDIENTS:
SALAD
1½ cups (250 grams) pearl couscous + 4 cups/1 liter water or vegetable broth & 1 tablespoon salt
2 cups (300 grams) cherry tomatoes halved
1½ cups (190 grams) cucumber diced
1 cup (130 grams) green bell pepper diced
4 scallions thinly sliced
1 can (15 ounces) (240 grams) chickpeas or 3 cups cooked chickpeas
½ cup (70 grams) olives kalamata or taggiasche
½ cup (60 grams) sun-dried tomatoes in oil chopped
1 cup (25 grams) flat-leaf parsley chopped

DRESSING
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon mustard American or Dijon
1 tablespoon maple syrup or honey
1 small garlic clove
1 teaspoon ground cumin or sumac
¾ teaspoon salt or more to taste
⅛ teaspoon black pepper

SERVING SUGGESTIONS
quick pickled red onions to taste
yogurt tahini sauce to taste; substitute crumbled feta or non-dairy feta
toasted pine nuts to taste

Enjoy ❤️ Nico & Louise
#saladrecipe #couscous

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