Israeli couscous (ptitim) with grilled ratatouille, mozzarella and French dressing

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Israeli couscous, or ptitim, has little in common with Arabic couscous. It's more of a pasta dish, making it a great addition to hearty pasta salads. Make a ratatouille salad by combining ptitim with tomatoes and grilled eggplant, zucchini, and bell peppers. Drizzle it all with a French dressing, which pairs beautifully with both the vegetables and the creamy mozzarella.

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:

2 cups Israeli whole-wheat couscous (ptitim)
0.5 cup balsamic vinegar
3/4 cup olive oil
1 eggplant, cut in half lengthwise
1 zucchini, sliced lengthwise into 0.5 cm thick pieces.
1 red bell pepper, stemmed and seeded, cut into 4 pieces
1 yellow bell pepper, stemmed and seeded, cut into 4 pieces
1 zucchini, sliced lengthwise into 0.5cm thick pieces.
250 g cherry tomatoes, halved
1/4 cup torn basil leaves
2 tablespoons oregano leaves
450 g mozzarella, thinly sliced
1/4 cup parsley leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ptitim, eggplants, yellow zucchini, sweet pepper, zucchini, cherry tomatoes, mozzarella cheese, basil, oregano

Cooking the dish according to the recipe:

In a medium bowl, combine the vinegar with a pinch of salt and pepper. Slowly whisk in the olive oil. Place the eggplant, zucchini, peppers, and squash in a large, shallow casserole, drizzle with the dressing, and let marinate for 30 minutes at room temperature.
Bring a large saucepan of water to a boil, add 2 tablespoons of salt and the couscous. Cook until al dente, about 8 minutes. Then drain and rinse under cool running water. Transfer the couscous to a bowl.

Preheat grill to medium-high heat.

Remove the vegetables from the marinade, season with salt and pepper, and grill for 2-3 minutes per side. Transfer them to a cutting board and chop coarsely.
Add grilled vegetables, tomatoes, basil, and oregano to the couscous. Drizzle with the remaining vinaigrette, season with salt and pepper, and toss to combine. Top with mozzarella and sprinkle with parsley leaves.

Categories:

recipe / Summer dishes / Main courses / Pasta / Jewish cuisine / Bobby Flay