Ptitim (Israeli Couscous)

Cook Time 25

Resting Time 10

Yield 4 servings

Israeli Couscous, also known as Ptitim or Pearl Couscous, is an Israeli childhood staple. To this day eating it makes me feel like a kid again.

Kosher, Pareve

▢ 2 Tablespoons (30ml) olive oil or canola
▢ 1 small white or yellow onion finely chopped
▢ 1 cup Israeli Couscous
▢ 2 Tablespoons tomato paste
▢ 1 Teaspoon granulated sugar
▢ 1/2 Teaspoon garlic powder
▢ 1 heaping teaspoon paprika
▢ 1/2 Teaspoon salt
▢ 1 and 1/2 cups (360ml) boiling water or chicken stock *the liquid used to cook the pearls in has to be HOT when you pour it in.

Heat oil in a saucepan over medium heat.
Add onion and stir briefly. Cook for 4 to 5 minutes until translucent (not browned or golden).
Add Couscous and sauté until it turns golden brown (be careful it does not burn). This should take about 4 to 5 minutes.
Add tomato paste, sugar, paprika, garlic powder, and salt and mix until all the pearls are coated.
Carefully pour the boiling water (keep your face away from the pot, it can splash). Cover the pot with a lid and bring it to a boil.
Once you have hit the boiling point, slightly move the lid so the pan will be open a smidgin. Cook for 10 to 12 minutes until all the water is absorbed.
Remove from heat and cover the pot with a kitchen towel before placing the lid on top (make sure to fold the towel edges onto the top of the pot to keep them away from the burner).
Let it rest for 10 minutes (KEY STEP).
Fluff with a fork, then serve!

Don’t be afraid to add seasonings to the couscous to give it more flavor. You can use spices like cumin, turmeric, and cayenne pepper.

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