Pearl Couscous Salad (Ptitim)
Try pearl couscous in this easy, 25-minute salad recipe along with your favorite veggies, herbs, and pine nuts in a light lemony dressing.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 2 cups Israeli Couscous ((See Note 1))
- 2 1/4 cups water
- 4 bell peppers (half each red, green, orange bell pepper)
- 2 small Roma tomatoes seeded (chopped)
- 2 green onions (sliced)
- 2 cups black olives (pitted)
- 1 zucchini large (cubed)
- 1/4 cup basil fresh (leaves chopped)
- 1/2 cup pine nuts (toasted )
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 garlic cloves (minced)
- 1/2 tsp sugar
- salt and freshly ground pepper to taste
- red pepper flakes to taste
Instructions
- 1
OPTIONAL STEP: In a medium-sized saucepan over medium-high heat, heat olive oil. Add the couscous and cook, stirring occasionally, for about 3-4 minutes or until fragrant and lightly toasted.
- 2
In a medium-sized saucepan, bring water to a boil. Add couscous, stir and simmer for 8-10 minutes covered, or until the liquid is evaporated and the couscous is tender. Fluff and set aside to cool.
- 3
While couscous steams, chop vegetables and basil. Over medium heat lightly toast the pine nuts in a small fry pan. Salt and set aside. In a small bowl whisk together the dressing.
- 4
In a large bowl add the cooled couscous, chopped vegetables, pine nuts and salad dressing. Season to taste.
- 5
Cover and chill for at least one hour. Toss to mix before serving.