published Feb 15, 2023, updated Jul 15, 2024 Ptitim is an Israeli couscous salad. Unlike its Moroccan counterpart, which is smaller in size and very plain, this recipe is loaded with vegetables and herbs. It’s healthy, fresh, and takes less than 30 minutes to make! While some make pearl couscous with roasted vegetables, I prefer fresh, crisp produce. A rainbow of bell peppers, Roma tomatoes, crunchy zucchini, salty black olives, and green onions can all be appreciated without frying, roasting, baking, or doing anything else to take away from their natural flavor! I do add a very light, simple dressing made from olive oil, lemon juice, and garlic to brighten things up with a bit of tangy sweetness. Since it’s so light and fresh, you might want to pair it with a protein-heavy main course. Many Mediterranean and North African dishes have flavors that complement Israeli couscous salad. For more like this, try Egyptian barley and Greek lentil salads!
Recommended Tools
Small Saucepan – You won’t need much space to toast the pine nuts — a small pan or skillet will do. Medium Saucepan – Large enough to hold 2 ¼ cups of water and steam 2 cups of couscous.
Storing and Freezing
Leftover pearl couscous salad will last for up to 2 days in the refrigerator. Whenever you take out a serving, toss to redistribute the ingredients and dressing. I also recommend squeezing a bit of lemon juice on top to brighten it up.
Israeli Couscous – Rather than ptitim, this ingredient is typically marketed as Israeli, Jerusalem, giant, or pearl couscous outside of Israel. Vegetables Bell Peppers – Use half of a red, green, and orange bell pepper. Tomatoes – Roma tomatoes are excellent for salad: fleshy, not too juicy, and rich in flavor. The next best choice is cherry tomatoes. Green Onions – Feel free to use red onions, or shallots for a garlicky flavor. Black Olives – I love salty black olives and think they add a lot to this pearl couscous salad — but I know they’re a pretty polarizing ingredient! If you’re looking for a substitute, try capers or sun-dried tomatoes. Otherwise, feel free to omit. Zucchini – You can substitute with cucumber, but I prefer zucchini. It’s crisper and has an earthy flavor. Basil – Sweet, slightly minty, and spicy. Substitute with flat leaf parsley, cilantro, or mint — any herb you like, really! Pine Nuts – Take a few minutes to toast them first. It’s worth it! Cashews, almonds, and sunflower seeds are all great alternatives. Dressing – The simple combination of olive oil, lemon juice, garlic, sugar, red pepper flakes, and salt and pepper is fresh and delicious. It’s great on a whole slew of salads!
The pearl couscous itself can be steamed and refrigerated for a few days before tossing in the ingredients and serving. It can also be frozen for up to 3 months if you’d like to make it in bulk! Love this recipe? Share it with the world on Pinterest.
