Lots of veggies, fresh herbs, and smooth pearly Israeli couscous come together in this lemony and fragrant ptitim salad. Ready in 15 mins, it is a treat for sunny afternoons. Eat it for a light meal or serve as a side.
Prep Time5 minutesmins
Cook Time10 minutesmins
Chilling time30 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Middle Eastern, Vegan, Vegetarian
Keyword: Israeli couscous, Pasta salad, Summer recipes
Servings: 4
Calories: 158kcal
Ingredients
1cupptitim(Israeli couscous or pearl couscous)
1/2cupcarrots, peeled and julienned
1/2cupmixed pepper(I used red and yellow)
1/2cupgreen olives,roughly chopped
2tbspolive oil
1/2cupchopped fresh herb leaves - dill, parsley, and basil
1lemon(zest & juice)
Salt , to taste
Freshly ground black pepper, to taste
Instructions
Cook Israeli couscous (or ptitim) in 4 cups of salted boiling water. It cooks just like pasta and hardly takes 5-6 minutes to become tender. Drain and rinse in cold running water until it has cooled down.
Put in a large mixing bowl and drizzle over olive oil. Mix well to prevent the ptitim from sticking to each other. Add all other ingredients and toss well. Chill in the fridge for at least half hour before serving.