Ptitim or Israeli couscous is a staple in many Jewish households. The small pearl shaped pasta was developed during a rice shortage in the 1950's in Israel. It is commonly prepared with sauteed onions and garlic before it is boiled. It can be served cold or hot and makes for a nice change from rice or other pastas. To make this a complete meal, feel free to add diced chicken or tofu. This salad can be made year-round but is especially wonderful on a warm day.
Pecan and Garbanzo Couscous Salad
Ingredients:
1 cup whole wheat Israeli couscous
1 – 15 ounces can Garbanzo beans, drained
½ teaspoon ground cumin
⅛ teaspoon smoked paprika
1 orange, juice and zest
½ cup diced red bell pepper
¼ cup roughly chopped parsley
2 green onions, chopped
¼ cup chopped pecans, toasted
2 tablespoons dried currants
1 tablespoon olive oil
1 teaspoon rice vinegar
For full recipe instruction, click below
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