Time: 1 hour.
Complexity: easily
Servings: 6

Ptitim is a small pasta known as Israeli couscous due to its shape. It's a common ingredient in Middle Eastern-style dishes, like this salad. To make it, boiled ptitim is mixed with canned chickpeas, red onion, and pieces of grilled zucchini and bell peppers. To soften the onion's flavor and perfectly complement the salad, soak it briefly in hot water. Green Goddess dressing is ideal for the dressing. With its tangy flavor and refreshing green notes, it perfectly complements grilled vegetables.

Ingredients:

• 1 tbsp. ptitim
• 3 tablespoons extra-virgin olive oil
• Half a red onion, thinly sliced
• 2 red bell peppers, cut in half lengthwise
• 1 medium zucchini, halved lengthwise
• 0.5 tsp ground cumin
• 1 can (425 g) canned chickpeas, rinsed
• 3/4 cup Green Goddess dressing (see recipe below)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, zucchini, sweet pepper, capers, Anchovies, tarragon, cumin

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Meanwhile, bring a large pot of salted water to a boil. Add the ptitim and cook until tender, about 8 minutes. Drain and transfer the ptitim to a large bowl; toss with 1 tablespoon of olive oil and season with salt and pepper to taste.
Step 2
• Meanwhile, soak the red onion in a small bowl of hot water for 10 minutes. In a large bowl, toss the bell pepper and zucchini with the remaining 2 tablespoons of olive oil, cumin, 1/2 teaspoon of salt, and black pepper to taste. Grill the vegetables, turning once, until charred and charred, 8 to 10 minutes. Transfer to a plate and let cool to room temperature. Cut the pepper into 1-inch pieces and the zucchini into half-moons.
Step 3
• Drain the onions and add them to the ptitim along with the peppers, zucchini, and chickpeas. Add the dressing and toss; season with salt and pepper to taste. Serve with grilled red fish.
  
  

  Green Goddess Gas Station

  
  In a blender, combine 0.5 cups each mayonnaise and sour cream, 1/3 cup each chopped parsley and green onions, and 1/4 cup finely chopped tarragon. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 0.5 teaspoon coarse salt, and a pinch of ground black pepper; blend until smooth.
  Exit: 1.5 tbsp.

Votes: 1

Author of the recipe - Tiffani Thiessen is an American actress who rose to fame for her role in Beverly Hills, 90210.