Israeli Couscous and Grilled Vegetable Salad

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 276, total fat 11 G., saturated fats G., proteins 6 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.

Unlike its Arabic counterpart, Israeli couscous, or ptitim, is more like a pasta-like dish shaped like small balls. Ptitim was invented in Israel in the 1950s, when the country experienced a shortage of rice and couscous. With its taste and versatility, the new product quickly won the hearts of not only Israelis but also people around the world. Ptitim is used to make soups, side dishes, and salads, replacing traditional couscous.

Make a healthy and filling ptitim salad with grilled vegetables and a vinaigrette dressing.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

450 g Israeli couscous (ptitim pasta)
0.5 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, chopped
1 cup olive oil
2 green zucchinis, quartered lengthwise
2 zucchini, cut lengthwise into 4 pieces
6 asparagus spears, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup thinly sliced basil leaves (roll a stack of leaves into a cigar shape and cut crosswise into thin strips)
1/4 cup chopped parsley
2 tbsp olive oil
2 cups of warmed broth
Hot water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ptitim, zucchini, yellow zucchini, asparagus, sweet pepper, cherry tomatoes, Dijon mustard, balsamic vinegar, basil, parsley

Cooking the dish according to the recipe:

In a small bowl, whisk together the vinegar, mustard, and garlic. Slowly whisk in the olive oil while stirring. Season with salt and pepper to taste. Pour half of the dressing over the vegetables and let sit at room temperature for 15 minutes.
Preheat the grill. Remove the vegetables from the marinade and grill until tender. Then, cut the zucchini, squash, and pepper into 1.5 cm pieces and the tomatoes in half.

Heat olive oil over medium-high heat, add couscous and lightly fry until golden brown. Then pour hot broth and hot water, bring to a boil and cook until al dente. Drain.
Transfer the couscous to a large serving platter, add the vegetables, sprinkle with herbs, and drizzle with the remaining dressing. Toss and serve at room temperature.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Salads / Salads with pasta and cereals / Jewish cuisine / Bobby Flay