How to Make Israeli Couscous
May 17, 2010
Israeli couscous, also known as pearl couscous or ptitim, is a type of pasta that originated in Israel in the 1950s. Unlike traditional couscous, which is made from semolina flour, Israeli couscous is made from wheat flour and has a larger, rounder, and pearl-like appearance. This gives it a chewy texture that is similar to pasta but with a unique, nutty flavor profile.
Flavor Profile
Israeli couscous has a mild, slightly nutty taste that absorbs flavors well, making it a versatile ingredient in various dishes. Its texture is firm and chewy, providing a satisfying bite that can complement both warm and cold dishes. When toasted before cooking, Israeli couscous develops a richer, deeper flavor, enhancing its nutty notes.
Culinary Uses
Israeli couscous is incredibly versatile and can be used in a wide range of dishes. It can be served as a side dish, mixed into salads, or used as a base for main courses. It pairs well with a variety of ingredients, including vegetables, herbs, meats, and seafood. Its ability to absorb flavors makes it a great carrier for sauces and dressings, allowing for endless culinary creativity.
Roasted Tomato Israeli Couscous Recipe
Ingredients:
- 8 oz. cherry or grape tomatoes
- Olive oil
- Salt & pepper to taste
- Dried oregano to taste
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 2 cups Israeli couscous
- 4 cups water or vegetable broth
Instructions:
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Prepare Tomatoes:
- Place the cherry or grape tomatoes in an ovenproof dish.
- Drizzle with olive oil and season with salt, pepper, and a sprinkle of dried oregano.
- Toss to coat the tomatoes evenly.
- Roast Tomatoes:
- Roast the tomatoes in the preheated oven for 20-25 minutes, until they are soft and slightly caramelized.
- Prepare the Couscous:
- While the tomatoes are roasting, heat a large pot over medium heat.
- Add a drizzle of olive oil and toast the Israeli couscous for 2-3 minutes until it is golden brown, stirring frequently.
- Add 4 cups of water or vegetable broth to the pot and bring to a boil.
- Reduce the heat to low, cover, and simmer for 10 minutes or until the couscous is tender and the liquid is absorbed.
- Remove from heat and fluff with a fork.
- Add Balsamic Vinegar and Sugar:
- In a small bowl, mix 2 tablespoons of balsamic vinegar and 1 teaspoon of sugar until the sugar dissolves.
- Pour the balsamic mixture over the roasted tomatoes and toss gently to coat.
- Combine and Serve:
- Add the roasted tomatoes and their juices to the cooked couscous and mix gently to combine.
- Adjust seasoning with additional salt and pepper if needed.
- Serve:
- Serve the roasted tomato Israeli couscous warm, garnished with fresh herbs if desired.
Enjoy this flavorful and easy-to-make roasted tomato Israeli couscous as a side dish or a light main course!
Print the Israeli Couscous with Roasted Tomatoes Recipe Here
Mary Ann
My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!
4 Comments
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theFrugalChef
I know that. This particular one is commercially called Israeli CousCous in the USA. Thanks for coming by!
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Muna
That one is then the Palestinian CousCous , also known as Maftoul.
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theFrugalChef
Hi Muna!
This couscous is commercially sold in the USA as Israeli. However, I know what you mean. My older children are half Palestinian and we make a dish called Marmaun from wheat. It takes days of combining wheat with liquid but the final result is an absolutely delicious meal which looks exactly like this. We all love to eat it with a tomato broth and little pieces of crispy lamb or beef. Thank you very much for stopping by!
Mary Ann
Comments are closed.
John
Couscous is not Israeli it is Arab.